SLOW-COOKED LAMB SHOULDER WITH WHITE BEANS AND SALSA VERDE MAYONNAISE

Ingredients

• 4 tablespoons olive oil, plus a little extra to finish
• 6 cloves of garlic, chopped
• 1 teaspoon fresh thyme leaves
• sea salt and freshly ground black pepper
• 1.5kg shoulder of lamb, boned and rolled
• 2 carrots, roughly chopped
• 1 large onion, chopped
• 1 leek, chopped
• 1 heaped tablespoon tomato purée
• 125ml red wine
• 1 litre good chicken stock
• salsa verde mayonnaise (see separate recipe)
• 150g dried white beans
• 25g butter
• 1 small onion, finely chopped
• 1 clove of garlic, crushed
• 1 carrot, finely chopped (about 5mm)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh mint
• 150g baby spinach leaves, roughly shredded