Slow Cooked Lamb with Mediterranean Beans

Serves 6



2kg Leg of Lamb
2–3T Olive Oil
1–2 Heads of Garlic, halved across
200g Baby Onions
Sprigs of Fresh Rosemary
250ml (1C) Beef Stock OR Chicken Stock
250ml (1C) Dry Red Wine
125ml (½C) Huletts Treacle Sugar
Salt and Black Pepper


500ml (2C) Black-eyed Beans
45ml (3T) Oil for frying
1 Onion, finely chopped
3 Garlic Cloves, crushed
1 Red Pepper OR Green Pepper, cubed
3 Carrots, grated
2 Celery Sticks (with leaves), finely chopped
250ml (1C) White Wine
500ml (2C) Water
1 Chicken Stock Cube
2 x 410g cans Chopped Tomatoes
2t Huletts Caramel Sugar
1 Rosemary Stalk
Salt and Black Pepper


  1. Trim any excess fat from the lamb. Season and brush with oil.
  2. Place the garlic, onions and rosemary in a casserole dish, just large enough to fit the lamb. A cast iron casserole dish is ideal.
  3. Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil. Bake at 120°C for approximately 3–4 hours or until the meat is very tender. Remove the lamb and keep it warm while reducing the cooking liquids on the stove to a saucy consistency.
  4. Carve and serve with Mediterranean Beans or a side salad of rocket leaves.

  1. Pre-soak the beans in warm water for about an hour. Place in a large pot, cover with water, bring to the boil and leave to simmer for about 20 minutes. Drain and rinse with cold water.
  2. Heat oil and fry the onions and garlic for a few minutes.
  3. Add the red or green pepper, carrots and celery and stir-fry for a few minutes.
  4. Add all the remaining ingredients, including the beans, and bring to the boil. Reduce the heat, cover and leave to simmer, stirring occasionally, for about 40 minutes.
  5. Add the stock and wine as needed.
  6. The dish is ready when the beans are soft. Season with salt and pepper and serve.
Wine Tip: Lamb and Cabernet Sauvignon have a natural affinity. The Cabernet will have cassis fruit and cedar oak flavours to both contrast and compliment the mellow richness of the tender lamb.