Slow-Roasted Lamb With Buttered Parsnip and Borlotti Beans

Slow-Roasted Lamb With Buttered Parsnip and Borlotti Beans

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for slow-roasted lamb with buttered parsnip and braised borlotti beans.

View full recipe on www.gourmettraveller.com.au

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Ingredients

  • 2 tbsp currants
  • 2 tbsp red wine vinegar
  • 60 ml (¼ cup) olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, thinly sliced
  • ¼ cup rosemary, coarsely chopped
  • 120 gm coarse breadcrumbs from day-old sourdough
  • 60 gm parmesan, finely grated
  • 45 gm (¼ cup) pine nuts
  • 1 boneless lamb leg (about 1.5kg)
  • 125 ml dry white wine
  • Buttered parsnip
  • 1 kg parsnip, core removed, coarsely chopped
  • 1 kg swede, coarsely chopped
  • 120 ml pouring cream
  • 60 gm butter, coarsely chopped
  • 2 rosemary sprigs
  • 1 garlic clove, halved horizontally
  • Braised borlotti beans
  • 2 tbsp olive oil
  • 500 gm podded borlotti beans (about 1kg unpodded
  • 500 ml (2 cups) chicken stock
  • 1 bunch (about 400gm) chicory, trimmed

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