Olive Crusted Lamb With Adzuki Bean Stew

Ingredients

• 1/4 cup black olives (see Note), pitted and quartered
• 1/2 teaspoon light brown sugar
• 1 pound boneless lamb loin, trimmed, or 1 pound boneless leg of lamb, trimmed
• Salt and freshly ground pepper
• 1 lemon
• 2 teaspoons honey
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 fennel bulb, cored and finely chopped
• 2 cups chicken stock or low-sodium broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon ketchup
• 1 cup dried adzuki beans, soaked in water overnight and drained
• 1 tablespoon Worcestershire sauce
• 2 small zucchini (1/4 pound each), cut into thin rounds
• 1 teaspoon chopped thyme
• Fleur de sel, for garnish

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