Braised Lamb With Cannelini Beans And Parsley - cooking recipe

Ingredients

2 1/2 tbsp butter
1 oz parsley, chopped
1 bunch spring onions, chopped
1 lb lean bone-in lamb, trimmed, cut into 1 inch cubes
3 None lemons, 1 juiced, 1 cut into wedges, 1 diced, to serve
28 oz can cannellini beans, drained
None None cooked green beans, to serve

Preparation

Melt half of butter in a heavy-based flameproof casserole dish or saucepan over medium heat. Cook parsley and green onion 2 mins.
Heat remaining butter in another frying pan over high heat. Brown lamb in batches. Season to taste and add to the parsley mixture. Add lemon juice, lemon wedges, cannellini beans and enough water to cover it. Cover and simmer on low 15 mins, until meat is tender. Sprinkle with diced lemon and serve with green beans