Braised Lamb w Flageolets & Winter Vegetables Recipe

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Boneless leg of lamb butterflied and packed with a garlic herb paste then braised. Winter root vegetables and heirloom beans added towards the end of a 3-4 hour braise.
Comfort food with a Provencal flavor. I'm serving it up tonight with lightly dressed green salad, crusty bread and red wine.

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $1.27 view details
  • 4 lb boneless leg of lamb- butterflied
  • 3 ft kitchen string
  • 1/2 c. chopped flat leaf parsley
  • 1/4 c. minced fresh rosemary
  • 4-5 cloves garlic, fine chopped
  • 1/4 t. red pepper flakes
  • 1 t. fennel seed
  • 1 t. juniper berries
  • 1/2 t. lemon zest (I had Meyer handy)
  • 1/4 c. olive oil
  • 1t. kosher salt
  • 1t. fresh cracked pepper
  • 2T. grapeseed oil
  • 1 c. red wine
  • 2 bay leaves
  • 1 14.5 oz can beef stock
  • 1 14.5 oz can chicken stock
  • 3 c water
  • 2 stalks celery- in 1 inch pieces
  • 3-4 carrots- peeled and cut into 2 inch pieces
  • 2 small turnips- peeled and quartered
  • 2 med Yukon Gold potatoes- scrubbed and quartered
  • 3 c cooked flageolet beans (navy or great northern are good subs)

Directions

  1. I recommend that meat is allowed to come to room temperature for 30 minutes to an hour before browning, but its not critical.
  2. Butterfly lamb to allow it to lay flat.
  3. Roughly crush fennel and juniper berries in a mortar or spice grinder.
  4. Combine with garlic, red pepper flakes, lemon zest, parsley, rosemary and olive oil and stir to form a loose paste.
  5. Pat herb paste onto open lamb.
  6. Roll and tie with kitchen string.
  7. Heat grapeseed oil in dutch oven to a shimmer for searing.
  8. Salt and pepper rolled meat all over quite liberally.
  9. Brown the meat on all sides.
  10. Set meat aside while you deglaze pan with red wine.
  11. Allow wine to reduce about in half.
  12. Stir in beef and chicken stock (my substitute for veal stock) and water.
  13. Replace meat and throw in 2 bay leaves and any bits of the paste that may have fallen off during rolling/tying.
  14. I like to put a layer of foil over pan before putting lid on. Keeps all that essence inside the dutch oven! Cover with lid and put in 425F oven for 15 min.
  15. Reduce heat to 325F and continue cooking without removing lid for 3 hours.
  16. Pluck out bay leaves and place celery, carrots, potatoes and turnips around the roast, replace lid and continue braising 30 minutes or until vegetables are fork tender.
  17. Remove roast and place on plate and tent with foil used to seal earlier.
  18. Taste broth for any necessary seasoning adjustment.
  19. Stir in cooked, rinsed beans and return to oven for 15 minutes or so to heat through.
  20. Slice meat, (removing string) and serve on bed of beans with root vegetables beside the meat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 344g
Recipe makes 8 servings
Calories 170  
Calories from Fat 75 44%
Total Fat 8.56g 11%
Saturated Fat 1.28g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 602mg 25%
Potassium 509mg 15%
Total Carbs 16.03g 4%
Dietary Fiber 2.9g 10%
Sugars 2.34g 2%
Protein 3.12g 5%
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