Spring Lamb and Flageolets With Fays Relish Recipe

Name: Spring Lamb and Flageolets With Fays Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more as needed; 2 pounds bone-in lamb-shoulder steaks; Salt; freshly ground black pepper; 2 small carrots, peeled and chopped; 1 celery rib, chopped; 1/2 medium yellow onion, chopped; 3 cloves garlic, minced; 1 pound flageolet beans (cellini or runner cannellini beans may be substituted; see note), soaked 4 to 6 hours; 1 large bunch cilantro, finely chopped; 1 shallot, finely chopped; 2 cloves garlic, minced; Grated zest of 1 lemon; Juice of half a lemon; 1 tablespoon extra-virgin olive oil; Salt; freshly ground black pepper

Servings: persons

2 tablespoons extra-virgin olive oil, plus more as needed
2 pounds bone-in lamb-shoulder steaks
Salt
freshly ground black pepper
2 small carrots, peeled and chopped
1 celery rib, chopped
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound flageolet beans (cellini or runner cannellini beans may be substituted; see note), soaked 4 to 6 hours
1 large bunch cilantro, finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
Grated zest of 1 lemon
Juice of half a lemon
1 tablespoon extra-virgin olive oil
Salt
freshly ground black pepper

1
Prepare the lamb: In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat.
2
Season the lamb generously with salt and pepper.
3
Working in batches, sear the meat until browned, about 4 minutes per side.
4
Transfer to a plate.
5
Reduce the heat to medium.
6
Stir in the carrots, celery, onion and garlic, scraping up the browned bits from the bottom of the pan, and cook until the onions are translucent, about 3 minutes.
7
Add more oil if the vegetables stick.
8
Pour the beans and their soaking water into the pot.
9
If needed, add more cold water to cover the beans by 1 inch.
10
Return the lamb with its juices to the pot.
11
Bring to a boil, skimming off any impurities that rise to the top, and boil for 5 minutes.
12
Reduce the heat to low, cover the pot and simmer slowly until the beans and lamb are tender, 1 to 1 1/2 hours.
13
Make the relish: In a small bowl, stir together all of the relish ingredients.
14
Season with salt and pepper to taste.
15
Remove the lamb from the pot and cut into bite-size pieces, trimming off excess fat.
16
Discard the bones.
17
If you prefer a thicker stew, transfer 1 cup of the beans and broth to a blender or food processor, puree until smooth and return to the pot.
18
Stir and season to taste.
19
(To gauge the saltiness, taste the broth rather than the beans.)
20
Simmer for 10 minutes more and adjust the seasoning as needed.
21
Serve in warmed bowls and garnish with the relish.

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more as needed, 2 pounds bone-in lamb-shoulder steaks, Salt, freshly ground black pepper, and more.

Yes, Spring Lamb and Flageolets With Fays Relish falls under the Meat & Poultry 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.

Spring Lamb and Flageolets With Fays Relish

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