Roast Lamb Sirloin With Flageolet Beans And Eggplant Chartreuse | Aussie Beef & Lamb | Food Service

Ingredients

• 2 x 8 ounce lamb sirloins, cap on
• Salt and pepper
• ¼ cup vegetable oil
• ½ cup white wine
• 1 pound boneless lamb shoulder, large, diced
• 2 cloves garlic
• 1 bunch thyme
• 1 oignon cloute*
• ¾ cup chicken stock
• 1 teaspoon Dijon mustard
• 1 eggplant
• ¾ cup olive oil
• 12 ounces dried flageolet
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 stick celery, diced
• 1 carrot, diced
• Bouquet garni
• 1 tablespoon fresh breadcrumbs
• 1 tablespoon Ricard or Pernod
• 3 tablespoon butter, room temperature
• 1 tablespoon parsley chopped