Recipe: Shoulder of Pyrenean Lamb with Soissons Beans in Jus

Name: L'épaule d'agneau des Pyrénées haricots de Soissons au jus
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6 portions
Ingredients: 1 belle épaule d'agneau des Pyrénées 1,2 kg environ la palette retirée mais gardée6 gousses d'ail violet de Cahours ou rose de Lautrec300 g de carottes de sable épluchées et taillées en dés100 g de pulpe de tomates50 g d'olives vertes dénoyautées et émincées2 échalotes épluchées1 bocal de 400 g de haricots de Soissons* au naturel50 g de beurre pommade avec sel poivre, et fleur de thym (citron si possible)50 g pour les carottesun trait d'huile d'olives.sel finet poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.6/5 (13 reviews) Meat

Prep 60 min

Cook 30 min

Total 1h30

Servings 6 serv.

Ingredients for 6 servings

1 beautiful Pyrenean lamb shoulder approximately 1.2 kg with the blade removed but kept
6 cloves violet garlic from Cahours or pink garlic from Lautrec
300 g of sand carrots peeled and diced
100 g of tomato pulp
50 g of pitted green olives and sliced
2 peeled shallots
1 jar of 400 g of Soissons beans* in their natural state
50 g of softened butter with salt, pepper, and thyme flowers (lemon if possible)
50 g for the carrots
a dash of olive oil
fine salt and freshly ground pepper

Step-by-step directions

1- Remove your shoulder 45 minutes before cooking.

2- Preheat the oven to 230°C (Th 8)

3- Place your shoulder in a dish, salt it from the inside, brush with your softened butter then place your unpeeled garlic cloves around it, cook in the middle of the oven for 15 minutes on one side and 15 minutes after turning it over.

4- Meanwhile in a saucepan melt a little butter, add your diced carrots a little thyme flowers, salt and pepper, cover and cook gently for 7 minutes then add the tomato pulp and your blade bone, add 1.5l of water, salt when boiling and cook for 15 minutes.
Then remove your bone, add your drained Soissons beans and your sliced olives, bring to a boil then cover and turn off the heat.

5- Your shoulder is cooked, remove it from the oven, wrap it in aluminum foil and let it rest like this for 15 minutes.

6- Remove the garlic cloves, extract the pulp and add it to the beans, then heat your dish, deglaze it with a little water, scrape the juices well then strain through a fine sieve while removing some fat and tasting the seasoning.
Then mix the lamb juices with the one you just made, heat your fragrant beans which you will serve separately, slice your lamb thinly on a nice dish, pour a little boiling jus over it, the rest in a sauce boat.
*Of course you can make this recipe with other beans: Tarbais, Mojettes from Vendée but as you probably know I am very attached to ensuring that one day all Soissons beans come from their region of origin.
www.haricotdesoissons.com

Haricots de soissons Tomates vertes