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.
- 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)
- I recommend that meat is allowed to come to room temperature for 30 minutes to an hour before browning, but its not critical.
- Butterfly lamb to allow it to lay flat.
- Roughly crush fennel and juniper berries in a mortar or spice grinder.
- Combine with garlic, red pepper flakes, lemon zest, parsley, rosemary and olive oil and stir to form a loose paste.
- Pat herb paste onto open lamb.
- Roll and tie with kitchen string.
- Heat grapeseed oil in dutch oven to a shimmer for searing.
- Salt and pepper rolled meat all over quite liberally.
- Brown the meat on all sides.
- Set meat aside while you deglaze pan with red wine.
- Allow wine to reduce about in half.
- Stir in beef and chicken stock (my substitute for veal stock) and water.
- Replace meat and throw in 2 bay leaves and any bits of the paste that may have fallen off during rolling/tying.
- 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.
- Reduce heat to 325F and continue cooking without removing lid for 3 hours.
- 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.
- Remove roast and place on plate and tent with foil used to seal earlier.
- Taste broth for any necessary seasoning adjustment.
- Stir in cooked, rinsed beans and return to oven for 15 minutes or so to heat through.
- Slice meat, (removing string) and serve on bed of beans with root vegetables beside the meat.
|Amount Per Serving||%DV|
|Serving Size 344g|
|Recipe makes 8 servings|
|Calories from Fat 75||44%|
|Total Fat 8.56g||11%|
|Saturated Fat 1.28g||5%|
|Trans Fat 0.0g|
|Total Carbs 16.03g||4%|
|Dietary Fiber 2.9g||10%|