Leg Of Lamb With White Beans Recipes

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LAMB AND WHITE BEANS WITH ROSEMARY

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9



Lamb and White Beans with Rosemary image

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

LEG OF LAMB WITH SAVORY BEANS

In France, gigot d'agneau - leg of lamb - is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it's also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it's ready for the oven.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25



Leg of Lamb With Savory Beans image

Steps:

  • Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt. Bring to a boil, then turn heat to a bare simmer and cover with lid ajar. (The slow simmer keeps the beans from bursting.) After 30 minutes, taste the bean broth, and add salt as necessary. Cook for about another 30 minutes, but check for tenderness after 15 minutes. Turn off the heat and let beans cool in their cooking liquid. (You may cook the beans several hours, or up to 1 day, in advance.)
  • Meanwhile, prepare the lamb: With a sharp paring knife, make 24 small slits over the surface of the lamb. Using your fingers, push a garlic sliver into each slit.
  • Season the leg generously all over with kosher salt, then sprinkle with about 1 teaspoon black pepper. Drizzle with about 2 tablespoons olive oil, and massage oil and seasonings all over the meat. Leave at room temperature for at least an hour. (Alternatively, wrap and refrigerate the seasoned leg for up to 24 hours. Bring to room temperature before proceeding.)
  • Heat oven to 475 degrees. In a sturdy roasting pan, arrange the onions and celery. Lay down the thyme and rosemary branches and set the lamb leg on top. Roast, uncovered, for 20 minutes, then add wine to the pan and turn heat to 350 degrees. Continue cooking, basting the roast occasionally, until the internal temperature reaches 130 degrees for medium-rare or 140 for medium, which will take up to 1 1/2 hours.
  • Transfer the roast to a cutting board and keep warm, tented with foil, for 15 to 20 minutes. Remove the onions, celery, thyme and rosemary from the roasting pan and discard. Skim fat from surface of pan juices.
  • Set pan over medium-high heat and bring to a simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust with a splash of water if the pan juices are too salty.
  • While lamb is resting, boil carrots in well-salted water until tender, 10 to 12 minutes. Drain, toss with butter and keep warm.
  • Reheat the beans in their broth, then drain reserving bean broth for another use. Remove and discard onion, bay leaves, carrot, garlic and thyme. Put beans in a warm serving dish. Toss beans gently with the parsley, chives, lemon zest, olive oil and pepper. Reheat pan juices, strain and pour into a serving vessel.
  • Carve the lamb and arrange on serving platter along with the carrots. Garnish with watercress, if desired.

1 pound flageolet or white beans, such as cannellini (about 2 cups)
2 whole cloves
1 medium onion, halved
2 bay leaves
1 large carrot, cut into 2-inch chunks
1 whole head garlic, cut in half horizontally
1 small fistful of thyme sprigs
1 teaspoon kosher salt
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely cut chives
1 teaspoon grated lemon zest (from 1 lemon)
3 tablespoons extra-virgin olive oil
Black pepper, to taste
1 (8- to 9-pound) leg of lamb, bone-in, trimmed and tied (a butcher can do this)
6 medium garlic cloves, cut into quarters lengthwise
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
4 medium onions, halved crosswise
2 celery stalks, cut into 3-inch-long pieces
2 thyme bunches
2 rosemary bunches
2 cups dry white wine
1 1/2 pounds small, young carrots
2 tablespoons unsalted butter
Watercress, for garnish (optional)

4-HOUR LAMB

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 9



4-Hour Lamb image

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
  • Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
  • After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

One 6- to 7-pound leg of lamb (see Cook's Note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
One 750-ml bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

LAMB AND WHITE BEAN CASSEROLE

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14



Lamb and White Bean Casserole image

Steps:

  • Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
  • Preheat oven to 350 degrees.
  • Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
  • Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
  • Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons flour
Salt and freshly ground black pepper
6 lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)
1 cup dry white wine
2 cups beef or veal stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbes de Provence
6 cups cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

ROAST LEG OF LAMB WITH RAGOUT OF WHITE BEANS, GARBANZO BEANS, ARTICHOKE, PANCETTA AND OVEN DRIED TOMATOES

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 25



Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes image

Steps:

  • For the Lamb: Preheat the oven to 475 degrees F. Combine the crumbs, garlic, herbs, olive oil and mustard in a small bowl. Season with salt and pepper. Place the lamb on a rack in a baking pan. Season the lamb with salt and pepper to taste. Spread half of mustard mixture on inside of lamb. Roll and secure with string. Sear lamb on all sides and bake in the oven for 15-20 minutes, until lightly golden. Reduce the heat to 350 degrees, remove the lamb and spread the remaining 1/2 of mustard mixture evenly over the top. Return to the oven and continue roasting until medium rare, about 1 1/4 hours. Let rest 10 minutes and slice thinly on the bias.
  • For the Bean Ragout: Heat olive oil in a medium saucepan over medium heat. Add shallots, carrots and celery and sweat for 5 to 7 minutes. Increase heat to high and add the cooking liquids and chicken stock. Cook until reduced to 2 cups and strain. Place the beans and artichokes in the saucepan and add the stock. Cook until the liquid has reduced to 1/4 cup. Add the butter, thyme and parsley and season with salt and pepper to taste. Spoon the mixture onto a platter and top with the pancetta and tomatoes.

2 cups fresh bread crumbs
6 cloves finely chopped garlic
2 tablespoons chopped rosemary
2 tablespoons chopped parsley
3 tablespoons olive oil
3/4 tablespoons Dijon mustard
Salt and freshly ground black pepper
Leg of lamb (6 to 7 pounds), boned
1/2 pound white beans, soaked and cooked (reserve 1/3 cup cooking liquid)
1/2 pound garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid)
4 artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid
2 tablespoons olive oil
2 shallots, finely sliced
1 large carrot, diced
1 stalk celery, diced
1/3 cup white bean cooking liquid
1/3 cup garbanzo bean cooking liquid
1/3 cup artichoke cooking liquid
3 cups chicken stock
2 tablespoons unsalted cold butter
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
Salt and freshly ground pepper
1/4 pound pancetta, julienned, Sauteed until crisp
4 oven-dried tomatoes

LEG OF LAMB WITH WHITE BEANS

Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."

Provided by mersaydees

Categories     One Dish Meal

Time 7h

Yield 10 serving(s)

Number Of Ingredients 11



Leg of Lamb With White Beans image

Steps:

  • Rinse and drain beans. In a 6-quart kettle, combine beans with 6 cups cold water. Bring to boiling; reduce heat and simmer 2 minutes. Cover; remove from heat; let stand 1 hour. Drain beans, reserving lequid. Measure liquid. Add water to make 2 quarts.
  • Return beans and their liquid to kettle; bring to the boil. Reduce heat and cover; simmer gently for 1 hour, or just until beans are tender but not mushy. Place beans in colander and drain. Preheat oven to 325°F.
  • Peel 1 clove of the garlic, and crush in garlic press.
  • Heat butter in large skillet; saute sliced onion and crushed garlic until golden -- about 10 minutes.
  • In shallow roasting pan, combine cooked beans, onion mixture, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 2 teaspoons salt, the pepper and tomatoes; mix well.
  • Pat lamb dry with paper towels; trim off most of the fat. Using a paring knife, make 6 small slits in in flesh. Peel 2 cloves garlic; cut into slivers; insert slivers of garlic in each slit in surface. Sprinkle lamb with the remaining rosemary, thyme and salt.
  • Arrange leg of lamb on top of beans; insert meat thermometer into the meatiest part of leg -- do not let it rest against the bone.
  • Roast, uncovered, 3 to 3 1/2 hours, or to 175°F on meat thermometer, for well done. Roast 20 minutes less for medium-well or pink.
  • To serve: Remove lamb to heated platter or carving board. Allow roast to stand about 20 minutes before carving for easier slicing. With long, sharp knife, cut long, thin, flat slices from leg. Spoon beans around lamb. Garnish with parsley.

Nutrition Facts : Calories 888.3, Fat 48.4, SaturatedFat 21.5, Cholesterol 224.9, Sodium 921.1, Carbohydrate 40.8, Fiber 13.5, Sugar 8.1, Protein 70.9

1 lb dried navy beans (Great Northern)
3 garlic cloves
1/4 cup butter or 1/4 cup margarine
2 lbs onions, thinly sliced
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
3 teaspoons salt
1/4 teaspoon pepper
2 (1 lb) cans Italian plum tomatoes, drained
7 lbs leg of lamb
chopped parsley

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 4h5m

Yield Serves 8-10

Number Of Ingredients 14



Spanish-style slow-cooked lamb shoulder & beans image

Steps:

  • To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
  • Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
  • Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium

2 ½kg lamb shoulder
1 tbsp olive oil
2 onions , roughly chopped
4 carrots , roughly chopped
1 garlic bulb , outer layers peeled and cut in half
500ml chicken stock
3 x 400g cans butter beans , drained and rinsed
460g jar roasted red pepper , drained and roughly chopped
300g jar pitted black olives , drained
4 tbsp chopped flat-leaf parsley
4 garlic cloves , crushed
1 tbsp hot smoked paprika
4 tbsp olive oil
½ tsp dried rosemary

ROAST RED WINE LAMB WITH ITALIAN BEANS

Good roast lamb is hard to beat, Lesley Waters's recipe gives it new flavour

Provided by Lesley Waters

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 13



Roast red wine lamb with Italian beans image

Steps:

  • Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
  • Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
  • Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
  • For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.

Nutrition Facts : Calories 534 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 2.02 milligram of sodium

2kg leg of lamb
4 garlic cloves , sliced
8 good sprigs thyme
5 tbsp olive oil
half a bottle red wine
zest 1 lemon
1l hot lamb stock
3 red onions , each cut into 6 wedges
2 tbsp balsamic vinegar
2 rosemary , needless roughly chopped
100g SunBlush tomato , drained and roughly chopped
3 x 400g cannellini beans
handful flatleaf parsley , roughly chopped

BRETON BRAISED LAMB & HARICOT BEANS

Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 3h5m

Number Of Ingredients 13



Breton braised lamb & haricot beans image

Steps:

  • Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
  • While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
  • Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
  • Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium

250g haricot beans , soaked overnight and drained
2 large onions , 1 roughly chopped, 1 quartered
3 whole carrots , peeled, 1 halved lengthways, 2 diced
2 sticks celery , 1 halved, 1 diced
2 bay leaves
bunch of parsley , stalks and leaves separated, leaves chopped
6 black peppercorns
2 tbsp olive oil
1kg braising lamb (shoulder is good), cut into chunks
4 garlic cloves , finely chopped
400g can cherry tomatoes
1 tbsp tomato purée
400ml lamb stock or chicken stock

INA GARTEN'S BRAISED 4-HOUR LAMB & PROVENCAL FRENCH BEANS RECIPE - (3.8/5)

Provided by Foodiewife

Number Of Ingredients 24



Ina Garten's Braised 4-Hour Lamb & Provencal French Beans Recipe - (3.8/5) image

Steps:

  • Preheat the oven to 300°F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.) After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce. Note: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot. Beans: Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes*, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock. Note: I found that I needed to cook the beans for 1 1/2 hours, because they were a little too firm for my own personal liking. Adjust cooking time to your own personal taste. In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley. Tasting note: I was thinking the beans didn't have much flavor, until I added the Parmesan cheese. Wow, that made a big difference!

BEANS:
1 (6 to7-pound) leg of lamb (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 cups chicken stock, or water
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
6 bay leaves
14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1 tablespoon kosher salt
1/4 cup good olive oil
2 cups yellow onions, chopped
1 cup carrots, diced
1 cup celery, diced
1/4 cup fresh parsley, chopped, plus extra for garnish
1 tablespoon garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1/3 cup Parmesan cheese, freshly grated

ROAST LEG OF LAMB WITH FLAGEOLET BEANS

This is the recipe for Gigot d'Agneau aux Flageolets of Brasserie Balzar in Paris. If you can't find the pretty pale green flageolets, substitute cannellini or great northern beans. The beans need to be soaked overnite so 12 hours soaking time is included in the cooking time.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 16h25m

Yield 6 serving(s)

Number Of Ingredients 17



Roast Leg of Lamb With Flageolet Beans image

Steps:

  • For the Beans:.
  • Rinse, pick over and soak the flageolet beans in cold water overnight.
  • Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
  • Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
  • Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
  • Drain and refresh under cold running water.
  • For the Lamb:.
  • Preheat oven to 450°F.
  • Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
  • Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
  • Reduce heat to 350°F and roast for about one hour and twenty minutes for a rare roast (165°F internal Temperature) up to two hours for a well-done roast (175° to 180°F).
  • Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
  • Strain through a fine sieve and season sauce to taste with salt and pepper.
  • To Serve:.
  • Reheat the flageolets and season with salt and pepper.
  • Reheat the green beans in a skillet with a little butter and season with salt and pepper.
  • Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
  • Serve additional sauce on the side.

Nutrition Facts : Calories 966.3, Fat 43.6, SaturatedFat 18.9, Cholesterol 207.7, Sodium 237.7, Carbohydrate 59.8, Fiber 23.1, Sugar 6.5, Protein 76.2

1 lb flageolet beans
1 bouquet garni (thyme, parsley, bay leaf)
1 carrot, peeled, sliced
1 onion, poked with
4 cloves
3 quarts cold water
2 quarts salt water
1 lb fresh green beans, washed, trimmed
4 lbs leg of lamb
2 garlic cloves, cut in slivers
salt & freshly ground black pepper
1 onion, sliced
3 carrots, peeled and sliced
1 cup dry white wine
2 cups water
salt & freshly ground black pepper
1 tablespoon unsalted butter

BRAISED LAMB SHANKS WITH WHITE BEANS

Categories     Bean     Lamb     Braise     Red Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 27



Braised Lamb Shanks with White Beans image

Steps:

  • Make lamb shanks:
  • Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
  • Make the gremolata while lamb is cooking:
  • In a small bowl stir together gremolata ingredients.
  • Make beans while lamb is cooking:
  • In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
  • Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
  • Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
For beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
3 fresh tarragon sprigs

INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH

Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.

Provided by Anna Stockwell

Categories     Lamb     Instant Pot     Onion     Garlic     Red Wine     Rosemary     Bean     Spinach     Lemon

Yield 4 servings

Number Of Ingredients 14



Instant Pot Braised Lamb With White Beans and Spinach image

Steps:

  • Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
  • Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
  • Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
  • Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 bone-in lamb shoulder chops (about 1 1/2 lb.)
1 tsp. freshly ground black pepper
2 tsp. kosher salt, divided
1 small onion, finely chopped
3 garlic cloves, peeled, crushed
1/4 cup red wine
4 large sprigs rosemary
2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed
1 bunch mature spinach, tough stems removed
2 Tbsp. fresh lemon juice
Lemon wedges and crusty bread (for serving; optional)
Special Equipment
An Instant Pot or pressure cooker

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