Normally this is a recipe for early spring but as the weather is horrid then its still good. Best of all it can be prepared a few days in advance. Like all good stews it's better after a couple of days.
As summer progresses feel free to add different veg especially sweet home grown cherry toms
2 large lamb neck fillets, trimmed of sinew and excess fat.
1 tin of Haricot beans or 250 gram of dry ones
3 large banana shallots.
500 grms of cherry toms
1 litre of lamb stock or vegetable stock
large bunch of rosemary
1 head of garlic
250 ml of olive oil
First marinade the lamb. Chop rosemary finely, crush 4 cloves of garlic and mix with olive oil. Add lamb fillets and cover. Leave to marinade in fridge for 1 day ( or at least 4 hours)
Pre-heat oven to 150 degrees F
Take Lamb out of marinade and cut into 2 inch pieces. Heat tbsp of oil in heavy frying pan and then sear fillets a few at a time till lamb is golden all over. When all lamb has be done add chopped shallots to pan and saute briefly.Add to lamb and then place in large casserole, pour over stock add fresh ground black pepper but no salt at this stage. Add rest of garlic and if using dry beans add these as well. Cover and cook for 2 hours in oven.
After two hours add cherry toms (skinned if you prefer) and return to oven for a further 1 hour or until lamb is tender. Add tinned haricot beans at this stage. Leave to cool and then drain off stock into separate jug. Cover meat and place all into fridge.
Next day skim of fat layer on the stock and return to large pan and boil until reduced by a third. Check and adjust seasoning. Return meat to pan and simmer until lamb is heated through.
Serve with jersey royals, asparagus,fresh broad beans and pea shoots for an early summer treat.
This dish freezes well
Rosemary can be substituted with mint for a more English version.