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Suckling Lamb with Borlotti Beans

Succulent suckling lamb legs, neck, and chops served with creamy borlotti beans, ewe's milk cheese, and charred Little Gem lettuce.

DinnerLambGourmetBorlotti BeansSous-Vide
Estimated Nutrition
Calories
3550
kcal / serving
14200 kcal total
Carbs
80g
per serving
320 g total
Fat
245g
per serving
980 g total
Protein
287.5g
per serving
1150 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
White Wine Vinegar
Dairy
400
ml
Double Cream
50
g
Butter
for frying
110
g
Flower Marie Cheese
ewe's milk cheese; half crumbled and half finely diced
LegumesPulses
500
g
Borlotti Beans
soaked overnight in cold water
Liquids
200
ml
Lamb Stock
3
l
Chicken Stock
110
ml
Lamb Stock
Meat
11
kg
Suckling Lamb
cut into four legs, neck fillet and chops
NutsSeeds
700
g
Salt
fine
2
sprig
Rosemary
1
sprig
Oregano
1
clove
Garlic
crushed
1
sprig
Thyme
2
piece
Bay Leaves
0.5
bunch
Thyme
0.5
bulb
Garlic
1
tsp
White Peppercorns
1
clove
Garlic
lightly crushed
1
piece
Salt
for seasoning
1
piece
Black Pepper
freshly ground
1
tbsp
Oregano
leaves only
1
tbsp
Mint
finely shredded
OilsFats
3
tbsp
Olive Oil
for marinating
3
tbsp
Olive Oil
for garnish
2
tbsp
Extra Virgin Olive Oil
Vegetables
1
piece
Carrot
peeled
2
stick
Celery
1
piece
Onion
peeled and halved
2
piece
Courgettes
diced into 5mm cubes
1
piece
Shallot
finely diced
4
piece
Little Gem
cut into quarters with stem trimmed
1
tbsp
Olives
de-stoned and sliced into strips

Method

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