Lemon And Mint Roast Leg Of Lamb With Flageolets

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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