An excellent rustic dish from the southwest of France, home of the famous cassoulet. The best time to make it is in June or July when fresh beans are available, but it can be made just as easily using dried beans later in the year.

By cooking it in a pressure cooker, this recipe requires less water than braising it the traditional way and in doing so, concentrates the wonderfully delicate flavours in the jus.

Special equipment: Raymond Blanc Pressure Cooker.

Pressure cooker setting: 2

Braised Lamb MAIN IMAGE

Ingredients Required

4 x 300g Lamb or mutton neck fillets, cut into 5 pieces each
2 pinches Salt
2 pinches Pepper, black, freshly ground
2 tbsp Vegetable oil
5 Tomatoes, ripe, cut in quarters and then in half
6 Garlic cloves, peeled, crushed
250g Butter beans, soaked overnight in cold water and drained
100g Bacon, smoked, streaky, rind removed
4 pinches Salt
1 pinch Pepper, black, freshly ground
1 Bouquet garni (2 bay leaves, 6 sprigs thyme, 1 sprig, rosemary, 6 sprigs parsley)
300ml Water
To finish
20g Flat leaf parsley, roughly chopped

Cooking Method

Season the lamb fillets with salt and pepper. 

On a medium heat in a large frying pan 24cmØ, sear and colour the lamb fillets for 2 minutes until golden brown.  Reserve on a tray. Spoon the fat from the pan and add 100g of the water, scraping the bottom of the pan to dissolve the caramelised juices.  Pour these juices over the lamb fillets. Place all the ingredients into the pressure cooker and top with the lamb fillets.

Cover with the lid and place on a high heat on pressure setting 2. Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 20 mins. After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid. Place in a large serving dish and garnish with the chopped parsley.


Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.