In a frying pan add the extra virgin olive oil and pancetta and heat through. Add the carrot, celery, onion, garlic and rosemary and sweat down, stirring constantly. Pour in a splash of red wine. Add the flageolet beans to the sauce and cook through. Pour the sauce over the lamb and decorate with some chopped parsley if you want. Serve with buttered potatoes.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 1|
|Calories from Fat: 699 (85%)|
|Amt Per Serving||% DV|
|Total Fat 77.7g||104 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 42.2g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 76.2mg||23 %|
|Sodium 976.5mg||34 %|
|Potassium 579.5mg||15 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.3g|
|Protein 15.2g||22 %|
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Calories per serving: 825
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