Leg of Lamb with White Beans and Olives
This elegant and hearty dish will make you think you're cruising the Greek Isles. Olives, lamb and white beans are an Aegean hallmark of good eating.
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds deboned leg of lamb roast
3 tablespoons extra virgin olive oil
1 cup chicken broth - divided use
1/2 teaspoon crushed dried oregano
1/8 teaspoon crushed hot red pepper
2 carrots, cut into 1/2-inch dice
1 tablespoon lemon juice
1 (15-ounce) can white beans, drained and rinsed
1 cup pitted green olives
- In a large shallow dish, combine the flour, salt, and pepper. Dredge the lamb in the seasoned flour to coat; shake off any excess.
- In a large, saucepan or heavy-bottomed roaster heat the olive oil over medium-high heat. Add the lamb and cook, turning occasionally, until browned, about 8 minutes. Add 1/2 cup of the broth, the oregano, and the hot pepper. Cover and reduce the heat to low. Simmer, turning occasionally, for 40 minutes.
- Add the carrots, lemon juice, and remaining 1/2 cup broth. Continue cooking until a meat thermometer inserted in the thickest part of the lamb reads 135°F (approximately 60°C).
- Transfer to a deep serving platter, leaving the juices in the saucepan. Skim off any fat from the surface of the cooking juices. Add the beans and olives to the juices. Cook, stirring often, until heated thoroughly, about 5 minutes.
- Carve the lamb, place onto a large platter (if desired ) and spoon the bean mixture around the slices to serve.
Makes 6 servings.