You meet a lot of great people online (and some real nut-jobs) and one of my favorite online friends, Leslie, has really outdone herself with her version of lamb with flageolet. I'm hoping it becomes more of a Spring tradition, making more sense than a funky old canned ham for Easter
Here's Leslie's Braised Lamb recipe.
- Steve
My Braised Lamb with Flageolet Beans dish is from a combination of recipes including from Sara Moulton ~ Foodnetwork/Gourmet, Patricia Wells ~ Bistro Cooking/Le Perraudin's Braised Lamb with White Beans, and Spring Lamb and Flageolet ~ Rancho Gordo's site. I used Heirloom
Flageolets from Rancho Gordo, which had a creamy texture that paired well with the lamb.
Braised Lamb with Flageolet Beans
Beans:
1 pound Rancho Gordo flageolet beans (soaked 4-6 hours)
2 small carrots, chopped fine
2 celery stalks, chopped fine
1 med. sweet onion, chopped fine
3 cloves garlic, minced fine
2 cups chicken broth
water
2 T butter
couple sprigs of thyme (optional)
1 bay leaf
salt
pepper
Prepare the beans: After soaking beans (4-6 hours), drain and place in a dutch oven. Add the mirepoix (chopped carrots, celery, onion, garlic), herbs, broth, butter and enough water to cover by an inch or so. Bring to a boil, then reduce heat, cover and simmer until tender, but not mushy,
about an hour, adding additional water (heated to boiling) as needed to keep beans covered while cooking. When done remove bay leaf. Beans can be prepared the day ahead.
Lamb:
4-5 lbs Lamb shoulder chops (arm and blade chops, supplemented with neck also, if available)
salt and freshly ground pepper
2 tablespoons olive oil
1 onion, chopped coarse
3 carrots, chopped coarse
2 celery ribs, chopped coarse
4 garlic cloves, chopped coarse
4 cups red wine
6 cups chicken broth
2 tablespoon tomato paste
a few fresh thyme sprigs
To make the lamb: Heat oil over medium-high heat in an 8 qt heavy pan (ie. wide Calphalon dutch oven). Salt and pepper the lamb. When the oil is hot but not smoking, brown lamb in batches, without crowding, transferring to a plate as browned. To pan add onion, carrot, celery, and garlic and saute until onion is softened. Return lamb to pan and add wine, broth, tomato paste and thyme. Bring liquid to a boil, then reduce heat and simmer, covered, stirring and turning lamb occasionally for 1 hour or so. Uncover and simmer until meat is tender, another 1/2
hour or so.
Transfer meat to a plate and keep warm (you can take the meat off the bones if you like), covered with foil. Strain the braising liquid, and skim off fat. Pour the skimmed braising liquid into a pan and reduce until thickened, stirring occasionally. Season with salt and pepper.
To serve, spoon the sauce over the lamb and beans. Sprinkle with Gremolata. ( or Fay's Relish, using chopped cilantro, recipe on RG's site).
Gremolata:
6 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
2 teaspoons freshly grated lemon zest
4 garlic cloves, minced
My Braised Lamb with Flageolet Beans dish is from a combination of recipes including from Sara Moulton ~ Foodnetwork/Gourmet, Patricia Wells ~ Bistro Cooking/Le Perraudin's Braised Lamb with White Beans, and Spring Lamb and Flageolet ~ Rancho Gordo's site. I used Heirloom
Flageolets from Rancho Gordo, which had a creamy texture that paired well with the lamb.
Braised Lamb with Flageolet Beans
Beans:
1 pound Rancho Gordo flageolet beans (soaked 4-6 hours)
2 small carrots, chopped fine
2 celery stalks, chopped fine
1 med. sweet onion, chopped fine
3 cloves garlic, minced fine
2 cups chicken broth
water
2 T butter
couple sprigs of thyme (optional)
1 bay leaf
salt
pepper
Prepare the beans: After soaking beans (4-6 hours), drain and place in a dutch oven. Add the mirepoix (chopped carrots, celery, onion, garlic), herbs, broth, butter and enough water to cover by an inch or so. Bring to a boil, then reduce heat, cover and simmer until tender, but not mushy,
about an hour, adding additional water (heated to boiling) as needed to keep beans covered while cooking. When done remove bay leaf. Beans can be prepared the day ahead.
Lamb:
4-5 lbs Lamb shoulder chops (arm and blade chops, supplemented with neck also, if available)
salt and freshly ground pepper
2 tablespoons olive oil
1 onion, chopped coarse
3 carrots, chopped coarse
2 celery ribs, chopped coarse
4 garlic cloves, chopped coarse
4 cups red wine
6 cups chicken broth
2 tablespoon tomato paste
a few fresh thyme sprigs
To make the lamb: Heat oil over medium-high heat in an 8 qt heavy pan (ie. wide Calphalon dutch oven). Salt and pepper the lamb. When the oil is hot but not smoking, brown lamb in batches, without crowding, transferring to a plate as browned. To pan add onion, carrot, celery, and garlic and saute until onion is softened. Return lamb to pan and add wine, broth, tomato paste and thyme. Bring liquid to a boil, then reduce heat and simmer, covered, stirring and turning lamb occasionally for 1 hour or so. Uncover and simmer until meat is tender, another 1/2
hour or so.
Transfer meat to a plate and keep warm (you can take the meat off the bones if you like), covered with foil. Strain the braising liquid, and skim off fat. Pour the skimmed braising liquid into a pan and reduce until thickened, stirring occasionally. Season with salt and pepper.
To serve, spoon the sauce over the lamb and beans. Sprinkle with Gremolata. ( or Fay's Relish, using chopped cilantro, recipe on RG's site).
Gremolata:
6 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
2 teaspoons freshly grated lemon zest
4 garlic cloves, minced
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