Lamb with Flageolet Beans Recipe | olivemagazine

Ingredients

• 250g dried flageolet beans
• 1 tbsp of each unsalted butter and olive oil
• 4 (about 200g each) Gower salt marsh lamb rumps
• 1 onion finely diced
• 1 large carrot finely diced
• 2 sticks celery finely chopped
• 1 bay leaf
• a few sprigs thyme
• 2 tbsp tomato purée
• 200ml white wine
• 500ml chicken stock
• 150g baby broad beans blanched and podded
• 150g frozen peas defrosted
• 1 tbsp coriander seeds
• 4 tbsp extra-virgin olive oil
• 2 very ripe tomatoes finely chopped
• ½ a small bunch basil leaves picked and shredded