Lamb Roast With White Beans And Parsley Sauce Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
• Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
• Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
• Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

Steps:

• Using a very sharp knife make small incisions all over the roast, stuffing each with a sliver of garlic and a sprig of rosemary.
• Heat oil in large fry pan, cook lamb on all sides until browned. Remove and transfer to slow cooker.
• In the same pan, add butter and cook the onion for 1-2 minutes or until transparent, place in slow cooker along with remaining ingredients.
• Cover and cook on High for 3-4 hours or Low 6-8 hours. Season with salt and pepper.
• Remove meat from slow cooker and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.

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.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

Steps:

• Make the lamb:
• 1. Combine the salt and pepper in a small bowl. In a large, deep skillet with a tight-fitting cover, warm the olive oil over medium-high heat for 1 minute. Add as many of the lamb cubes as will fit without crowding and cook, undisturbed, until they are well browned on the bottom, 3 to 4 minutes. (You will inevitably have to brown in batches.) Turn the cubes over, season with some of the salt and pepper mix, and brown on the second side, 2 to 3 minutes. Transfer the lamb to a plate and repeat with the remaining meat (the browning will take about 15 minutes total if your skillet is 12 inches or larger). Adjust the heat so the pieces brown as rapidly as possible without burning. Turn off the heat and let the pan cool for 1 minute.
• 2. Turn the heat back to medium, add the garlic, and cook, stirring, until it begins to soften, about 1 minute. Pour the stock, wine, or water into the pan, raise the heat, and bring the liquid to a boil, stirring and scraping the bottom of the pan with a wooden spoon to release any cooked-on bits. Simmer for 1 minute.
• 3. Add the browned lamb, along with any juices that have collected on the plate. Bring the pot to a boil, cover, then reduce the heat until the mixture simmers very gently.
• 4. Peel the horseradish and cut it into 1/4-inch-thick slices (keep the root from your eyes and nose; it's pungent). Stir the horseradish into the pot. Simmer, covered, until the lamb is tender, 1 1/2 to 2 1/2 hours (shoulder meat will cook faster than leg meat). Taste the lamb before serving and add more salt and pepper if desired.
• Make the parsley purée:
• 5. In a blender combine the parsley with half the olive oil and the garlic cloves. Purée to a rough paste, then pour in the remaining oil while the blender is running and process to a smooth paste. Mix in the vinegar and salt, taste, and adjust the seasonings if desired.
• 6. Serve the stew, passing the parsley purée on the side.

Steps:

• Preheat oven to 400°F.
• Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
• Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
• Serve lamb chops with beans.

Steps:

• Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
• Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
• Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
• Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
• To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
• Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

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