Recipes, Recipes - Pinot Noir

Roast Lamb with White Beans

Serves 6 to 8

If you’re a fan of Ina Garten, as I am, you’ll recognize this as her recipe from Barefoot in Paris. It is, like many of her dishes, perfect in its simplicity. I have made it several times and always with great success.

14 ounces drief Great Northern beans, soaked overnight
1 quart homemade chicken stock or canned broth
Kosher salt
4 and 1/2 pound boneless leg of lamb
2 and 1/2 tablespoons minced garlic, (4 cloves)
3 and 1/2 tablespoons minced fresh rosemary leaves
2 tablespoons plus 2 teaspoons minced fresh thyme leaves
1 tablespoon Dijon mustard, plus more for brushing
Fresh ground black pepper
3 carrots, peeled and cut into 2 inch chunks
1/4 cup good olive oil
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 more for seasoning
1/3 cup fresh grated parmesan cheese, plus more for sprinkling

Preheat oven to 400 degrees. Drain the beans, place in large saucepan with the chicken stock and bring to a boil. Lower the heat and simmer the beans in the stock for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of the salt for the last ten minutes of cooking.

While the beans cook: if the lamb comes in a mesh covering, remove it and open the lamb flat on a work surface with the inside facing up. Trim off any large chunks of fat or membrane while keeping the meat as intact as possible.

Combine 1 and 1/2 tablespoons garlic, 1 and 1/2 tablespoons rosemary, 2 teaspoons of thyme, mustard, 2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Smear the mixture evenly over the exposed surface of the lamb. Fold the two side flaps of the meat back towards the center and tie the roast with kitchen string. (Don’t overlap the flaps or it will cook unevenly).

Place the lamb seam side down on the roasting pan. Brush the outside lightly with mustard, then sprinkle with 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the carrot chunks to the pan and roast for about 1 hour 15 minutes, or until an instant read thermometer reads 130 degrees at the thickest part of the roast for rare (the ends will be better done for those who prefer medium). Remove the lamb from the oven, cover the pan tightly with aluminum foil and allow to rest for 10 to 15 minutes.

Meanwhile, in a 12 inch saute 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, the remaining 1 tablespoon of garlic, 2 tablespoons of rosemary, and 2 tablespoons of thyme and cook for one more minute. Add the beans and the two 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 plus salt and pepper to taste.

Remove the string and slice the lamb. Serve it with the white beans, roasted carrots, and a sprinkle of Parmesan and parsley.