SLOW-ROASTED LEG OF LAMB WITH WHITE BEANS
Steps:
- 1. Cook the lamb: Heat oven to 300˚. Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt. Dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 hours. Uncover, flip lamb, and continue to cook, basting frequently, until lamb is very tender, 2-3 more hours. Transfer to a rack and let cool for 20 minutes. 2. Meanwhile, prepare the beans: About 1 1⁄2 hours before the lamb is done, drain beans and transfer to a 4-qt. saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid. Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée. Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans. SERVES 6 - 8 Pairing Note: This rich Provençal dish calls for a wine with ripe tannins from the south of France, like the Domaine Leon Barral Faugères 2004 ($33), from the Languedoc. -Ania Zawieja This article was first published in Saveur in Issue #123
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sunlight kitten
[email protected]I'm not sure what I did wrong, but the lamb turned out dry and tough. I'll have to try this recipe again.
Lafayette Riley
[email protected]This dish is a great way to use up leftover lamb. The white beans add a nice touch of heartiness.
Attti Akrem
[email protected]This recipe was very easy to follow and the lamb turned out perfect. I will definitely be making this again.
babin stan
[email protected]The lamb was a bit overcooked for my taste, but the white beans were delicious.
Lodhi Khan
[email protected]This dish was a bit too bland for my taste. I think I will add more spices next time.
Hirbod Abbasi
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The white beans helped to balance out the gaminess of the lamb.
Teeri Ferrell
[email protected]This recipe is a great way to cook lamb. The slow-roasting method makes the lamb very tender and flavorful.
Freefire gaming bangla Mafi
[email protected]I've made this dish several times and it's always a crowd-pleaser. The lamb is always tender and juicy, and the white beans add a nice touch of creaminess.
Touileb Abderrahim
[email protected]This was my first time cooking lamb and it was a great experience! The recipe was easy to follow and the lamb was delicious.
Udeaku Favour
[email protected]I followed the recipe exactly and the lamb turned out tough. I'm not sure what went wrong.
Musfira Jamil
[email protected]This dish was a bit too salty for my taste. I think I will use less salt next time.
Muzmmil Muzmmilbrohi4
[email protected]I wasn't sure how the lamb and white beans would go together, but I was pleasantly surprised. The flavors were amazing and the dish was very easy to make.
Nopur Khan
[email protected]This recipe is a keeper! The lamb was perfectly cooked and the white beans were a great addition. I will definitely be making this again.
Alunamida Lulu
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the tender lamb and flavorful sauce.
wa khaskheli wa khaskheli
[email protected]This lamb dish was fall-off-the-bone tender and bursting with flavor. The white beans added a creamy texture and nutty flavor that complemented the lamb perfectly. I will definitely be making this recipe again!