Roast Leg of Lamb with Ragout of White Beans, Garba

Name: Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the Lamb: Preheat the oven to 475 degrees F. Combine the crumbs, garlic, herbs, olive oil and mustard in a small bowl.
2
Season with salt and pepper.
3
Place the lamb on a rack in a baking pan.
4
Season the lamb with salt and pepper to taste.
5
Spread half of mustard mixture on inside of lamb.
6
Roll and secure with string.
7
Sear lamb on all sides and bake in the oven for 15-20 minutes, until lightly golden.
8
Reduce the heat to 350 degrees, remove the lamb and spread the remaining 1/2 of mustard mixture evenly over the top.
9
Return to the oven and continue roasting until medium rare, about 1 1/4 hours.
10
Let rest 10 minutes and slice thinly on the bias.
11
For the Bean Ragout: Heat olive oil in a medium saucepan over medium heat.
12
Add shallots, carrots and celery and sweat for 5 to 7 minutes.
13
Increase heat to high and add the cooking liquids and chicken stock.
14
Cook until reduced to 2 cups and strain.
15
Place the beans and artichokes in the saucepan and add the stock.
16
Cook until the liquid has reduced to 1/4 cup.
17
Add the butter, thyme and parsley and season with salt and pepper to taste.
18
Spoon the mixture onto a platter and top with the pancetta and tomatoes.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups fresh bread crumbs, 6 cloves finely chopped garlic, 2 tablespoons chopped rosemary, 2 tablespoons chopped parsley, and more.

Yes, Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions