Charred Lamb & Lemony White Beans

Beans and lamb might be an overlooked convo, but I’m here to tell you it’s worth taking a long, hard, gaze at because the flavors work very well together. My goal here was to create a bright dish out of traditionally heavy, rich foods - lamb and beans. The addition of lots of lemon juice, fresh thyme and white wine lift this dish up and lighten it while the soul of the final product is still satisfying and hearty. Eat this spring, summer, fall or winter… it just works. 🤘🏼 Adam

Yield: 6-8

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Charred Lamb & Lemony White Beans

Ingredients

• 2 Tbsp Olive Oil, more as needed
• 1 Carrot, diced
• 1/2 Fennel Bulb, diced
• 1/2 Yellow Onion, diced
• 3 Garlic cloves, minced
• 1 cup Dry White Wine
• 1 Tbsp Fresh Thyme
• 2 Bay Leaves
• 2 tsp Chili Flakes
• Zest of a Lemon
• 1 Anchovy Fillet, minced
• 5 cups (2 cans) White Beans, cooked
• 3-4 pound Cooked Lamb Shoulder, bone-in
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. Preheat the oven to 400F.
2. To a large skillet add a few glugs of olive oil carrot, fennel, onions and garlic. Season with a pinch of salt and black pepper then sweat the vegetables for 4-5 minutes. Add the white wine and reduce by half. Add the fresh thyme, bay leaves chili flakes, lemon zest and, if using, the anchovy. Pour in the cooked beans and stir until they are mixed into the vegetable mixture.
3. Pour over the chicken stock just to the point where the liquid barely reaches the surface of the beans, cook for 30-40 minutes, until the liquid is fully evaporated from the beans and they begin to form a crust. Remove the beans from the oven and lay the cooked lamb shoulder on top. Arrange the oven rack to the second highest setting, then rub olive oil all over the lamb and broil it until charred and crisped all over, about 5 or so minutes depending on your oven.
4. Carefully remove the dish from the oven and squeeze on some fresh lemon juice, top with fresh herbs, plenty of black pepper and a pinch of crunchy salt. CRUSH immediately.

Adam's Notes

• If accessible, finish the lamb in your pizza oven for a supremely deep, charred end result. Serve this with a light red wine.



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