Loin of Lamb Bretonne
A good warming dish, full of flavour that can be prepared and put on to cook for an evening meal. Loin of Lamb Bretonne is served with haricot beans and sauce.
- 2 x 1-1.5 loins of Lamb
- A little Oil
- 450g Haricot Beans
- pinch of Bicarbonate Soda
- 1 Carrot
- 1 Onion
- Bouquet Garni
- Browned Crumbs
- 175g piece lean Bacon
- 4 tbsps Double Cream
- 125g Butter
- chopped Parsley
- 50g soft white Breadcrumbs
For the sauce
- 1 wineglass Sherry or Red Wine
- 300-450ml Stock
- 2 tsps Tomato Puree
- 1 tbsp Redcurrant Jelly
- 1 tsp Flour
- Salt and Pepper
For the stuffing
- 2 large Onions
- 50g Butter
- 10 tbsps fresh Breadcrumbs
- Mixed chopped fresh Herbs (e.g. Parsley, Thyme, Sage)
- 1 Orange
- 1 Egg
- Ask the butcher to chine and bone the loins of lamb.
- Soak the beans overnight in cold water, then drain. Place in a large pan, cover with cold water and add the bicarbonate of soda. Bring to the boil and simmer for 5 minutes.
- Drain and wash the beans, then replace in the pan and cover with fresh water. Chop the carrot, onion and garlic and add to the pan with the bouquet garni and seasoning. Bring to the boil again, then simmer until the beans are tender (21/2-3 hours).
- Make the stuffing. Peel and finely chop the onions and fry gently in the butter until soft. Mix with the breadcrumbs, chopped herbs and some seasoning. Grate the rind from the orange, squeeze the juice and add. Bind the mixture together with a little beaten egg, reserving the remainder. Spread the stuffing over the inside of the meat, then roll up and tie at intervals. Dust the joint with flour, brush with the remainder of the egg and roll in the browned crumbs. Heat a little of the oil in a pan and brown the meat all over. Roast at 1900C, Gas 5 for 11/4 hours.
- When the beans are cooked strain off the excess liquid. Taste for seasoning and add more if necessary.
- Cut the bacon into small strips and fry until crisp. Stir into the beans with cream, half the butter and the chopped parsley.
- Cover with the soft breadcrumbs, dot with the remainder of the butter and brown in the oven for 15-20 minutes.
- When the joint is cooked, remove from the roasting pan and keep warm on a serving dish.
- Strain the fat from the pan and pour in the sherry or wine. Bring to the boil, stirring well to deglaze the pan. Add the stock, tomato puree and redcurrant jelly.
- Season well and bring to the boil. Strain into a smaller pan and skim the surface.
- Mix the flour with a little water to a smooth past and use to thicken the sauce. Remove the string from the joint and carve. Serve the beans and sauce separately.