Fried or sauteed, spring lamb is always welcome at family table. This lamb recipe, combined with white beans brings you a simple preparation, full flavour and rounded meal. Bon appetit!
1.5 kg (3.30 lb) lamb shoulder
50 ml (1.70 fl oz) oil
150 g (5.30 oz) pancetta
300 g (10.6 oz) cooked white beans
3 bay leaves
2 cloves garlic
3 tablespoons tomato purée
Clean the meat from bones and cut in smaller pieces. Heat up the oil in a wider dish and fry the meat on all sides until brown.
Remove the meat and on the same grease fry the chopped onion and cubed pancetta. Put the meat back, add beans, bay leaves, pressed garlic and tomato purée diluted in some water. Pour enough water for all of it to be covered.
Continue to cook semicovered until the meat softens. Add water as needed.
Serve warm with added cooked or mashed potato.