-
1
Preheat the oven to 450.
-
2
Spread the olives on a large microwave-safe plate and microwave them at 50 percent power for 30 minutes, or until dry.
-
3
Let cool, then transfer the olives to a mini food processor and grind to a coarse powder.
-
4
Stir the brown sugar into the olive powder.
-
5
Season the lamb with salt and pepper and rub the meat with the olive powder.
-
6
Bring a small saucepan of water to a boil.
-
7
Using a vegetable peeler, remove the zest from the lemon, leaving behind as much bitter white pith as possible.
-
8
Slice the lemon zest into thin julienne strips.
-
9
Add them to the saucepan and simmer over moderate heat until softened, about 10 minutes.
-
10
Drain and mix with the honey.
-
11
In a medium saucepan, heat 1 tablespoon of the olive oil.
-
12
Add the onion and fennel and cook over moderate heat until softened, about 8 minutes.
-
13
Add the stock, water, bay leaf and ketchup and bring to a boil.
-
14
Add the adzuki beans and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour.
-
15
Using a slotted spoon, transfer the beans to a bowl.
-
16
Boil the cooking liquid over high heat until reduced to 1/2 cup, about 8 minutes.
-
17
Return the beans to the saucepan.
-
18
Stir in the Worcestershire sauce and the lemon zest and honey mixture and season with salt and pepper.
-
19
Discard the bay leaf.
-
20
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering.
-
21
Add the lamb and cook over moderately high heat until browned on the bottom, about 2 minutes.
-
22
Turn and cook for 1 minute.
-
23
Transfer the skillet to the oven and roast the lamb until medium-rare, about 8 minutes for the loin and 12 minutes for the leg.
-
24
Transfer the lamb to a carving board and let rest for at least 5 minutes.
-
25
Meanwhile, wipe out the skillet.
-
26
Add the remaining 1 tablespoon of olive oil.
-
27
Add the zucchini and cook over moderately high heat, stirring, until crisp-tender, 3 minutes.
-
28
Season with salt and pepper.
-
29
Spoon the beans onto plates or a platter.
-
30
Top with the zucchini and sprinkle with the thyme and fleur de sel.
-
31
Carve the lamb and serve alongside.
