Pulled lamb with spices and dried apricots, white bean purée

Pulled lamb :

  • A shoulder of lamb
  • 100ml olive oil
  • 4 tbsp. of a 5 spice blend
  • 10 dried apricots
  • 15- 20 shelled almonds
  • 6 sprigs of fresh thyme
  • 1 chicken stock cube
  • 10cl of white wine
  • 5 cloves of garlic in a shirt
  • Salt pepper

For the mash :

  • 1 can of white beans (680g)
  • 1 drizzle of olive oil
  • 2 cloves of garlic (cooked in the shredded)
Easter is fast approaching ! The opportunity to share a gourmet and tasty meal with the family, even if it will be in a small group … A shredded lamb with spices and dried apricots, melting in the mouth, and a purée of white beans. A dish combining sweet and savory in a subtle and tasty way. A simple and effective recipe. All to put in a casserole, to cook quietly, which leaves time to do something else, taste a glass of Rasteau for example !
Préparation

In a pyrex type ovenproof casserole dish, pour a drizzle of olive oil and brown the shoulder of lamb on both sides over high heat, then deglaze with white wine. Then lower the heat and place all the ingredients in the casserole dish: the spices, the dried apricots, the almonds, 4 sprigs of thyme, the chicken stock cube and the five cloves of garlic in a shirt. Wet just up to the meat and cover.

Place your casserole dish in the oven at 150 ° C for 4 hours of cooking.

Once this cooking is complete, take two cloves of garlic, remove the skin and place them in a blender. Add the white beans, a drizzle of olive oil, salt and pepper. Mix everything to obtain a very homogeneous purée.

You can serve the meat in the casserole dish or on the plate, pulling the meat apart beforehand.

Sprinkle with fresh thyme and enjoy !

À boire avec

Agree ? A Rasteau Rouge from Domaine Grange Blanche cuvée HERITAGE 2017. A wine of character with a silky and suave mouthfeel, starting with stewed black fruits and then giving way to notes of dark cocoa. The summer season is off to a good start !

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