Sambucano lamb with broad beans sauce and spring onions

Ingredients

• 1 Sambucano lamb shoulder (about 1 kg)
• 100 g broad beans
• 1 garlic bulb
• 20 g capers
• thyme
• mint
• 5 rosemary flowers
• 1 spring onion
• 50 g lamb cooking juice
• 1 glass of extra-virgin olive oil
• butter
• salt and pepper

Preparation

Let the boneless lamb shoulder rest in a marinade of garlic, capers, a thyme sprig, pepper and some oil for 8 hours. Drain the lamb removing the capers, garlic and thyme; adjust salt to taste and set aside vacuum-packed. Steam at 70°C for 12 hours.

Finely slice the spring onion and stew in a frying pan with butter and a sprig of mint for 5 minutes on low flame. Add the peeled beans, adjust with salt and pepper. Pour some water and cook for 5 minutes.

In a saltière (low-sides and thick bottom saute pan) heat the oil, roast the lamb and brown it on each side. Add some butter, thyme, a garlic clove in order to flavour the meat.

Place the beans and the meat lamb in a plate, sprinkle with lamb cooking juice and finish off with rosemary flowers.