Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes

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Lamb:

2 cups fresh bread crumbs

6 cloves finely chopped garlic

2 tablespoons chopped rosemary

2 tablespoons chopped parsley

3 tablespoons olive oil

3/4 tablespoons Dijon mustard

Salt and freshly ground black pepper

Leg of lamb (6 to 7 pounds), boned

Bean Ragout:

1/2 pound white beans, soaked and cooked (reserve 1/3 cup cooking liquid)

1/2 pound garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid)

4 artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid

2 tablespoons olive oil

2 shallots, finely sliced

1 large carrot, diced

1 stalk celery, diced

1/3 cup white bean cooking liquid

1/3 cup garbanzo bean cooking liquid

1/3 cup artichoke cooking liquid

3 cups chicken stock

2 tablespoons unsalted cold butter

1 tablespoon finely chopped fresh thyme

2 tablespoons finely chopped fresh parsley

Salt and freshly ground pepper

1/4 pound pancetta, julienned, Sauteed until crisp

4 oven-dried tomatoes