Pulled Lamb with Nduja and Borlotti Beans

A bowl of Italian pulled lamb with beans with a fork

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Pulled Lamb with Nduja and Borlotti Beans

This Italian inspired pulled lamb is packed with so much flavour. Cooked low and slow with nduja sausage and borlotti beans, the lamb is meltingly tender and the sauce one of the most aromatic you’ll ever taste. It’s a miraculously delicious dish for sure!

Prep Time10

Cook Time3 50

Total Time4

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings:

Calories: 237kcal

Author: Lee

Ingredients

2.2 lb boneless lamb shoulder or leg (1kg) (taken out of the roasting netting if it has one)
2 tbsp olive oil
1 onion peeled and chopped 1 carrot (chopped)
2 sticks celery chopped
4 cloves garlic chopped
4 bay leaves
3½ oz nduja sausage (100g)
1 tbsp tomato concentrate
1 tomato roughly chopped
27 oz beef broth (stock) (800ml)
2 sprigs rosemary
Salt & pepper
1 can cooked borlotti beans (14oz/400g)(drained)

Instructions

Preheat oven to 320ºF/160ºC
Heat the olive oil in a large Dutch oven (cast iron casserole pan, that has a lid) over a moderate heat until hot. Add the lamb in one piece and brown for 2-3 minutes per side, then remove from the pan and set aside.
Keep the heat at a medium temperature and then add the onion, carrot, celery, garlic and bay leaves and fry for 5 minutes until soft.
Add the nduja sausage and let this fry for 3-4 minutes until it melts into the mixture.
Add the tomato concentrate and chopped tomato and then the beef stock and stir well.
Return the lamb to the pan and push it down to submerge as much as you can. Push the rosemary into the liquid and then season with a little salt (around 1tsp) and a generous grind of black pepper (about 1 tsp).
Let the liquid come to a simmer on the stove then remove from the heat, pop on the lid and place in the oven on a middle shelf. Cook for 3 hours until the lamb is soft. Skim or pour off any fat from the pan (there may be quite a lot).
Add the beans to the pan and cook for another 10 minutes in the oven.
Remove from the heat and using two forks, gently pull the lamb apart into pieces. I prefer to eat larger pieces rather than very thin strands, so I’m careful not to overdo this stage.
Leave to cool slightly then serve from the pan with steamed vegetables, or a salad and lots of bread.

Notes

Fridge - this is a dish best served after a sit in the fridge. Try if you can, to keep yours in the fidge for 1-2 days before reheating - the flavour is so much more pronounced. The pulled lamb will be good for 7-8 days in the fridge, well covered.
Freezer - it's also a great dish for the freezer. I'll portion mine into plastic containers and reheat in a microwave until piping hot. They're perfect for a wintery lunch with nothing more than a few slices of sourdough bread to mop up the juices. The lamb will be good for 3+ months in the freezer.

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