Slow-cooked lamb is a thing of beauty, but crisped up in a pan and scattered over soft, lemony beans, it becomes the sort of thing that people fight over. I always cook more than I need and stash some in the freezer for another day. Flageolet beans are relatively easy to digest for a pulse, so this would be a good entry level dish if you are expanding your soluble fibre repertoire – start with a small portion if you’re unsure.
![Slow-Cooked LAMB WITH LEMONY FLAGEOLET BEANS AND ROAST TOMATOES](https://agfl.com.au/wp-content/uploads/2017/06/Gluten-Free-Slow-Cooked-Lamb-Naomi-Devlin.jpg)
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