SLOW ROASTED LEG OF LAMB WITH WHITE BEANS

SLOW ROASTED LEG OF LAMB WITH WHITE BEANS image

Number Of Ingredients 17

Previous Next

LAMB
1/2 teaspoon salt
4 garlic cloves, chopped
4 anchovies, drained, rinsed, and chopped
2 tablespoons chopped fresh thyme
2 teaspoons crack black pepper
3 tablespoons dijon mustard
2 tablespoons EVOO
6-8 pound bone-in leg of lamb (hip bone removed by butcher)
BEANS
1 pound large white beans, soaked overnight and drained
1 small onion, chopped
4 garlic gloves, chopped
1 tablespoon kosher salt
1 head escarole, leaves torn
1 cup white wine
1 cup chicken stock

Steps:

LAMB RUB On a board, sprinkle the salt onto the garlic and chop them together with large knife, so it becomes pastelike. Transfer mixture to bowl. Add anchovies, thyme, pepper, mustard, and oil. Stir well. Using a rubber spatula or hands, rub the mixture all over the lamb. Cover and refrigerate for up to a day. BEANS AND FINISHING THE LAMB In large pot, cover the the beans with water by 3 inches. Bring to a boil, lower the heat, and simmer for 20 minutes. Drain the beans, rinse with cold water, and return to pot. Add the onion, garlic, and salt. Add enough water to cover the beans and onion by 4 inches. Bring to a boil, lower the heat, and simmer for 50 - 75 minutes or until beans are tender. (Can make ahead and refrigerator the beans in the liquid). Reserve one cup of cooking liquid but do not drain the beans from the remaining liquid. Set the oven at 325 degrees. Roast the lamb for 1-1/4 hours or until medium rare. Transfer to board and cover loosely with foil. Pour off excess fat from roasting pan. Place the pan on the stove over low heat. Add the wine and stock. Bring to a boil, stirring to loosen the browned bits on the bottom of the pan. Tip the mixture into a saucepan, bring to boil and add 1 cup of bean liquid. Return to a boil and let the sauce reduce by half. Meanwhile, bring the beans to a boil. Stir in escarole. Cook over low heat for 10 minutes. Carve the lamb on the diagonal. Use slotted spoon to serve the beans/escarole. Pass sauce separately.