Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans Recipe

Name: Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lamb Shoulder; 2 tablespoons garlic, chopped fine; 2 tablespoons fresh rosemary, chopped fine; 2 tablespoons fresh sage, chopped fine; salt & freshly ground black pepper; fennel pollen, for seasoning; 2 ounces cider vinegar; 2 tablespoons honey; 2 lbs lamb shoulder, de-boned; extra-virgin olive oil, for roasting; Lamb Loin; 4 (3-ounce) pieces trimmed loin lamb; salt & freshly ground black pepper; extra-virgin olive oil; Maine Cannellini Beans; 2 cups beans, washed and soaked in cold water overnight; 1 small onion, julienne; 1 sprig fresh rosemary; extra-virgin olive oil; 1 tablespoon chopped fresh sage

Servings: persons

Lamb Shoulder
2 tablespoons garlic, chopped fine
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh sage, chopped fine
salt & freshly ground black pepper
fennel pollen, for seasoning
2 ounces cider vinegar
2 tablespoons honey
2 lbs lamb shoulder, de-boned
extra-virgin olive oil, for roasting
Lamb Loin
4 (3-ounce) pieces trimmed loin lamb
salt & freshly ground black pepper
extra-virgin olive oil
Maine Cannellini Beans
2 cups beans, washed and soaked in cold water overnight
1 small onion, julienne
1 sprig fresh rosemary
extra-virgin olive oil
1 tablespoon chopped fresh sage

1
For the lamb shoulder:
2
Preheat the oven to 290 degrees F.
3
Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack.
4
Roast for 4 hours, basting with the vinegar mixture every 45 minutes. Cover with tin foil to let rest.
5
For the beans:
6
Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain.
7
Dress with some olive oil, the sage and some salt and pepper.
8
For the lamb loin:
9
Preheat the grill to high heat.
10
Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.

1167

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 20 ingredients. The key ingredients include: Lamb Shoulder, 2 tablespoons garlic, chopped fine, 2 tablespoons fresh rosemary, chopped fine, 2 tablespoons fresh sage, chopped fine, and more.

Yes, Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans 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.

Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans

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