Slow roast shoulder of lamb

Ingredients

• Oil
• 3 leeks
• 2 cloves garlic
• 2 sprigs rosemary
• 2 tins cannellini beans
• Salt and pepper

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Preparation

• Soften the leeks in a little butter and oil, before adding the garlic and rosemary and cooking for a few minutes. Add the beans, stir to combine and cook for five minutes. Season, add a good measure of oil and serve.

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