North Country Lamb

225 g/8 oz dried haricot beans, soaked overnight
2 tablespoons polyunsaturated vegetable oil
1 kg/2 lb boned leg of lamb
1 large onion, peeled and sliced
1 small swede, peeled iind cubed I large turnip, peeled and cubed
2 cloves garlic, peeled and crushed
l parsnip, peeled and cubed
salt
freshly ground black pepper
150 nil/1/4 pint lamb or beef stock
V2 teaspoon fresh or VI teaspoon dried rosemary
1 teaspoon chopped mint
1 tablespoon redcurrant jelly
Garnish:
rosemary sprigs
mint sprigs

Drain the haricot beans and boil in clean water for 20 minutes. Drain well. Heat the oil in a heavy- based pan and fry the lamb until brown on all sides. Transfer to a large pudding basin. Fry the vegetables in the same pan for 5 minutes and spoon over the lamb. Stir in the drained beans. Season very well with salt and pepper.

Pour the stock into the frying pan, stir in the rosemary, mint and redcurrant jelly. Bring to the boil, scraping the sediment front the base of the pan. Pour over the lamb. Cover with foil and tie down with string. Cook in a steamer or covered saucepan half-filled with boiling water for 11/2 hours. Check the liquid level frequently and add more boiling water if necessary.

Arrange the meat and vegetables on a warmed serving dish and keep warm. Boil any remaining stock until rich and syrupy, tasting and adjusting seasoning as necessary. Pour over the meat and garnish with sprigs of rosemary and mint.

SERVES 4