Maple Baked Lamb And Beans

Ingredients

• Servings: 6
• 1 lb navy beans, soaked and drained
• 12 ounces salt lamb
• 2 large onions, finely diced
• 1/2 cup ketchup
• 1/3 cup pure maple syrup
• 1/4 cup dark brown sugar, packed
• 3 teaspoons dijon mustard
• 1/4 teaspoon cayenne pepper
• 2 whole cloves
• 1 cup boiling water

Recipe

• 1 preheat oven to 250 degrees.
• 2 place beans in a large bean pot or flameproof casserole. cut the rind off the salt lamb in one piece leaving a 1/2 inch of fat attached; reserve. cut remaining salt lamb into strips about 1 1/2 x 3/4 x 3/8 inch.
• 3 blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. drain and rinse well under cold running water.
• 4 add salt lamb strips and all remaining ingredients, except rind, to bean pot and mix well to combine. lay lamb rind on top, cover tightly and bake 3 hours.
• 5 remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce. check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.