Recipes » Lamb »  4 hour Lamb with Beans

Ingredients

• LAMB
• 1 (6 to 7-pound) leg of lamb
• EVOO
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 bottle dry white wine
• 2 heads of garlic, broken apart but not peeled
• 1 onion, quartered
• 15 large sprigs fresh rosemary
• 15 large sprigs fresh thyme
• 6 bay leaves
• BEANS
• 1 Lb. Great Northern beans
• 1 qt. chicken stock
• 1 tablespoon kosher salt
• 1/4 cup EVOO
• 2 cups chopped yellow onions (2 onions)
• 1 cup medium-diced carrots (2 carrots)
• 1 cup medium-diced celery (2 stalks)
• 1/4 cup fresh chopped parsley, plus extra for garnish
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh thyme
• 1/3 cup freshly grated Parmesan cheese
• MINT SAUCE (Jamie Oliver)
• 4 tbsp. vinegar (white or red)
• I tbsp. sugar, pureed in a spice mixer to powder
• pinch salt
• 2 tbsp. water
• 1 splash of EVOO
• 1 bunch chopped fresh mint

Preparation

Preheat oven to 300F.
LAMB
Rub lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove to a plate.

Add wine and 2 cups of water (or chicken stock) to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, onion, and bay leaves and the lamb on top. Lid the pot and bake 4 hours, basting occasionally.

After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
BEANS
Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.

Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tbsp. salt for the last 10 minutes of cooking. Drain, reserving the stock.

In a large sauté pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

Mint Sauce: Put all ingredients in a mortar and pestle. Store in Fridge.