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

4 servings
  • 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
  • For the Lamb: Preheat the oven to 475 degrees F. Combine the crumbs, garlic, herbs, olive oil and mustard in a small bowl. Season with salt and pepper. Place the lamb on a rack in a baking pan. Season the lamb with salt and pepper to taste. Spread half of mustard mixture on inside of lamb. Roll and secure with string. Sear lamb on all sides and bake in the oven for 15-20 minutes, until lightly golden. Reduce the heat to 350 degrees, remove the lamb and spread the remaining 1/2 of mustard mixture evenly over the top. Return to the oven and continue roasting until medium rare, about 1 1/4 hours. Let rest 10 minutes and slice thinly on the bias.

  • For the Bean Ragout: Heat olive oil in a medium saucepan over medium heat. Add shallots, carrots and celery and sweat for 5 to 7 minutes. Increase heat to high and add the cooking liquids and chicken stock. Cook until reduced to 2 cups and strain. Place the beans and artichokes in the saucepan and add the stock. Cook until the liquid has reduced to 1/4 cup. Add the butter, thyme and parsley and season with salt and pepper to taste. Spoon the mixture onto a platter and top with the pancetta and tomatoes.

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    Recipe courtesy of Alex Guarnaschelli