Name: Sauté of Lamb with Rosemary and Thyme
Prep time: 15 min
Yield: 4 servings
Ingredients: ½ onion, finely chopped; 1 clove garlic, crushed; 1 bay leaf; 2 sprigs thyme; 2 leaves sage; 50g bacon, finely chopped; 4 tbsp olive oil; 200g mixed dried beans, soaked in water for 2 hours, drained; 570ml chicken stock; black pepper; 2 packs lamb, thinly sliced; 2 tbsp teriyaki sauce; 1 tbsp thyme and rosemary, chopped

Method

Sweat (soften by cooking very gently on a low heat so that they cook, but do not brown) the , , , , and in 2 tablespoons of the for 5 minutes.
Add the and sweat for a further 2 minutes.
Add the , bring to the boil and season with .
Cover and boil for 10 minutes, then simmer for about 2 hours until the are tender.
Heat the remaining in a frying pan or wok and stir fry the for 1-1½ minutes, separating the pieces during cooking.
Add the , and 4 tablespoons of the bean cooking liquid. Adjust the seasoning.
Meanwhile reheat the , discard the herbs, drain and mix with the .
Serve immediately accompanied by fresh spinach leaves.

Tips

Instead of the bean mix, serve it on French beans or pan-fried courgettes with basil, which cuts the cooking time to about 10 minutes.