Ingredients
- Half a leg of lamb, approximately 1.5kg on the bone
- A drizzle of olive oil
- Salt and black pepper
- 2 red onions, peeled and quartered
- 4 cloves of garlic, peeled and sliced
- A few leaves of sage
- 1tbsp dried porcini mushrooms
- 400mls chicken stock
- 100mls cream sherry<li>2tbsp balsamic vinegar
- 1 tin of butterbeans, drained and rinsed
- Some chopped flat parsley
1 Set the oven to 165 degrees.
2 Put the lamb into a casserole dish, drizzle with the olive oil and season with salt and pepper.
3 Add the red onions, garlic, sage and porcini, followed by the chicken stock, sherry and balsamic vinegar.
4 Cover and put in the oven for 90 minutes, then uncover, add the butterbeans and put back in the oven for a further 30 minutes.
5 Remove the lamb, cover with foil and allow to rest for 20 minutes.
6 Add the parsley to the sauce, carve the lamb and serve with mashed potatoes.
