Braised Lamb with Flageolet Beans

"Though neck fillet of lamb is quite an economical cut, it provides very sweet meat that responds perfectly to long, slow cooking. Andd if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb all the sweet flavours of the lamb, garlic and herbs, making this an extremely flavoursome and comforting winter warmer."
Servings:
4 people

Health Score

High
Medium
Low
8.2 / 10
High score

Glycemic Index

Index
29
Low
Load
15
Moderate

Nutrition per serving:

Calories864.58 kcal43%
Fat48.95 g70%
Carbs50.80 g20%
Sugars5.35 g6%
Protein56.69 g113%
Sodium448.91 mg22%
Fiber25.93 g93%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
29
Low
Glycemic Load
15
Moderate

Ingredients

2 lb (900 g) lamb neck fillets
8 oz (225 g) cherry tomatoes
salt and freshly milled black pepper
8 oz (225 g) flageolet beans
2 tablespoons oil
2 large onions, peeled, halved and cut into ½ inch (1 cm) rounds
2 cloves garlic, finely chopped
1 oz (25g) plain flour
1 level dessertspoon chopped fresh thyme leaves plus 4 small fresh thyme sprigs
1 pint (570 ml) supermarket lamb stock or water
3 small bay leaves

Directions

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