Lemon And Mint Roast Leg Of Lamb With Flageolets

Lemon-And-Mint Roast Leg Of Lamb With Flageolets

Lemon-And-Mint Roast Leg Of Lamb With Flageolets


Serves 24

Details
  • Servings:   24
  • Calories:   334
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 1/4 pound double-smoked slab bacon, sliced 1/4 inch thick and cut crosswise into matchsticks
  • 1 medium onion, finely chopped
  • 10 garlic cloves—4 whole, 4 thinly sliced and 2 minced
  • 1 pound flageolet beans, picked over and rinsed
  • 1 bunch flat-leaf parsley stems, tied with kitchen string
  • 1 bay leaf
  • 4 thyme sprigs
  • 4 cups chicken stock or canned low-sodium broth
  • 4 cups water, plus more for roasting pan
  • Kosher salt and freshly ground pepper
  • One 6 1/2-pound leg of lamb, haitch bone and thigh bone removed, tied with kitchen string at 1 1/2-inch intervals
  • 1/4 cup fresh lemon juice
  • 1 1/2 loosely packed cups mint leaves, torn into pieces
  • 1/2 pound pitted Calamata olives, coarsely chopped
  • Oven-Dried Tomatoes
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