Lamb Pot Roast With Beans
|Dried lima beans||1 Pound, dried (Use About 2-1/2 Cups Or 625 Milliliter)|
|Boneless lamb shoulder roast||3 Pound|
|Dried thyme||1 Teaspoon|
|Bacon slices||3 , chopped|
|Carrots||4 , thickly sliced|
|Onions||3 , coarsely chopped|
|Celery stalks||2 , sliced|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs) (Approximate Amount)|
|Tomato paste||2 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
Sort and rinse beans. In large bowl, combine beans with enough cold water to cover them. Refrigerate 8 hours or overnight. (Alternatively, in large saucepan, combine beans with enough cold water to cover them. Bring to boil over high heat; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.) Drain beans; set aside.
Sprinkle meaty side of lamb with half of the thyme, salt and pepper. Roll up, fat side out; tie with string or twine to make a compact roast.
In Dutch oven or large heavy saucepan, cook bacon over medium-high heat until crisp. With slotted spoon, remove from saucepan; set aside. Brown lamb on all sides in fat remaining in saucepan. Remove lamb to a plate.
Add carrots, onions and celery to saucepan. Cook over medium heat 10 minutes, stirring frequently.
Stir in wine, stock, tomato paste, half of the parsley, garlic, bay leaves, remaining thyme and the beans; bring to boil. Place lamb on top; cover with lid.
Bake in 325F (160C) oven 1-1/2 to 2 hours or until lamb and beans are tender, stirring occasionally and adding more stock, if necessary, to keep beans covered with liquid during cooking.
Just before serving, discard bay leaves; stir in remaining parsley, reserved bacon and salt and pepper to taste. Slice lamb and serve on bed of beans.