Lamb mouse with beans, honey and rosemary

4.9K

In this moment of confinement, I empty my freezer. I happened to have lamb mice in preparation for a recipe for my cooking blog. And a package of peeled beans from Picard (I’m not sponsored!) was also lying around nonchalantly. So I made this dish which was quite delicious, especially with a good homemade mashed potato. Moist meat and beans that cook in the juice with honey, rosemary and garlic!

Recette de la SOURIS D’AGNEAU AUX FÈVES, MIEL ET ROMARIN pour 4 personnes :

• 2 tablespoons of olive oil with 20g of butter
• 3 lamb mice
• 50g of butter
• 40g of honey
• 6-7 cloves of garlic
• 2 sprigs of rosemary
• 500g of peeled beans
• salt pepper

Instructions : 

Place the olive oil and butter in a casserole over high heat.

Place the mice in the casserole and let them brown on all sides.

Melt the butter and honey together.

Then brush the meat well with the mixture. Add the whole garlic cloves and the leaves of the rosemary branches.

Add salt and pepper and pour 300ml of water.

Let cook, closed lid, for 2h30 on low heat.

Place in an ovenproof dish. Bake at 150°C for 45 minutes. Feel free to baste the meat with the juice from time to time.

When the juice has run out (there should be less than 1cm of it left), pour the beans into the dish. Season the beans with salt and pepper and toss to coat with juice.

Cook for an additional 15-20 minutes, then serve immediately. You can serve it with a good homemade mashed potatoes! You can put it under the broiler for 2 minutes