Boneless Roasted Leg of Lamb with White Beans and Orange Gremolata

Marie Simmons 

Serves 6 to 8

Typically foods aren’t browned before cooking in a clay pot, but the lamb and vegetables in this dish are an exception. Browning the outside of the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add an extra depth of flavor to the mild tasting beans that cook along with the lamb. Remember the beans need to be soaked overnight or use the quick soak method described in the recipe. The gremolata, which is sprinkled on top of the finished dish, is traditionally a finely chopped mixture of lemon zest, garlic, and parsley. For this dish, orange zest is substituted for the lemon.

Ingredients

Beans:

1 pound small white beans

Water to cover

Lamb stuffing:

1 (4 pounds) boned, rolled and tied leg of lamb

10 cloves garlic

1 tablespoon coarse salt

1 tablespoon chopped fresh rosemary leaves

1/4 teaspoon coarsely ground black pepper

2 tablespoons olive oil

1 large (8 ounces) onion, chopped

1 large carrot, chopped (1 cup)

1 cup drained canned plum tomatoes, cut up

2 bay leaves

1 strip (3 by 1/2 inch) orange zest

4 cups lamb, beef or chicken broth

Orange Gremolata:

1/2 cup loosely packed Italian parsley leaves

2 strips (3 by 1/2 inch) orange zest

2 cloves garlic, bruised with knife

Steps

1.  Place the beans in a large bowl and cover by at least 2 inches with cold water. Soak the beans at least 4 hours or overnight in refrigerator. Alternately beans can be given a quick soak by boiling them in water. covered for 3 minutes. Then let them stand in the water, covered, off the heat for 1 hour. Drain well before using.

2. Soak the unglazed portion of a 3-quart clay pot 30 minutes in cold water if it’s new. If the pot has been used before soak it for 15 minutes.

3.  Untie the leg of lamb, open it on a work surface, and turn it fat side up. With a small sharp knife trim any large clumps of fat the butcher might have missed. Turn it over placing it cut side up. Use a mortar and pestle to crush the garlic, salt, rosemary, and black pepper to a paste. Alternately use a garlic press to mash or grate the garlic and combine in a small bowl and mash together with the salt, rosemary, and black pepper. Measure out and reserve 2 teaspoons of the garlic mixture. Spread the remaining on the cut surface of the lamb.

4.  Cut 8 lengths of kitchen string each about 20 inches long, or use silicone ties. Position the lamb, longest side toward you, and roll it into a fat oval tucking in the edges as you roll.  Place 6 pieces of string equal distances apart under the lamb perpendicular to the longest edge. Tie each piece of string firmly, but not too tightly, around the meat. Place the remaining two pieces of string lengthwise under the lamb and tie them lengthwise tucking any protruding pieces of lamb back into the roast.

5.  Heat a large heavy skillet over medium heat and add the olive oil. Brown the lamb roast on all sides, turning with tongs and a large spatula for about 20 minutes total. Remove the lamb roast to a side dish. Add the onions and carrots and cook for 10 minutes, stirring, over medium heat, or until golden. Add the reserved 2 teaspoons garlic mixture and cook 30 seconds. Add the drained soaked beans, tomatoes, bay leaves, and orange zest and stir to blend.

6.  Spoon the bean mixture into the bottom half of the soaked clay pot. Place the lamb on top of the beans with any juices from the meat. Add the broth.

7.  Cover and place in a cold oven. Turn the oven to 450°F.  Bake without disturbing for 2 hours. Remove from the oven and let stand, covered, 20 minutes. 

8.  For the Gremolata:  Finely chop the parsley, orange zest, and garlic all together with a knife or in a food processor. Reserve for garnish.

9.  Using oven mitts lift the top from the clay cooker.Use a wide spatula and tongs to transfer the meat to a cutting board.  Taste the beans and add salt and pepper, if needed. Use a slotted spoon to transfer the beans to a deep platter and tent with foil to keep warm. Transfer the excess juices in the clay cooker to a saucepan and boil for 3 minutes, or until reduced slightly.

10.  Snip the strings off the meat and discard, or untie the silicone ties. Carve the meat into 1/4 inch slices and arrange on top of the beans. Spoon the reduced juices over both the meat and the beans. Sprinkle the gremolata evenly on top and serve.