One-pot braised lamb breast with beans, carrots & mint recipe | Good Food

Ingredients

• 2 boneless lamb breasts (about 1.4kg in total)
• 6 garlic cloves finely chopped
• small bunch of rosemary needles picked and chopped, stalks reserved
• 1 lemon zested
• 1 tbsp sunflower oil
• 3 carrots cut into small chunks
• 1 onion finely chopped
• 1 glass of white wine (or use a total of 400ml stock)
• 300ml lamb or chicken stock
• 2 x 400g cans flageolet beans drained but not rinsed
• large bunch of mint leaves picked and finely chopped
• small bunch of parsley leaves picked and finely chopped
• 3 tbsp capers drained and finely chopped
• 2 anchovy fillets finely chopped (optional)
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 100ml olive oil