Instructions: 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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