From The Galley Slaves
For a quick and easy bite to eat
Roast Lamb with Garlicky Cannellini Beans
Half a shoulder of lamb or leg – roast so crispy.
- 1 large garlic clove peeled and crushed
- 2 x 410g cannellini beans drained and rinsed
- 3 tbsp olive oil
- 1 Oxo cube lamb
- 1 Oxo cube Italian (or vegetable)
- 5 fluid oz water (150ml)
- 1 teaspoon chopped fresh rosemary, sage or thyme 50g pack of wild rocket
Put cannellini beans in a deep frying pan with 150ml of water, 2 tbsp oil, the Oxo cubes crumbled, garlic, rosemary and some pepper. Simmer for approx 10 mins until thick(ish) and soupy.
Carve lamb and service with beans and some green salad and rocket (and new potatoes, if you like).