Steps:
- 1. Cook the lamb: Heat oven to 300˚. Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt. Dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 hours. Uncover, flip lamb, and continue to cook, basting frequently, until lamb is very tender, 2-3 more hours. Transfer to a rack and let cool for 20 minutes. 2. Meanwhile, prepare the beans: About 1 1⁄2 hours before the lamb is done, drain beans and transfer to a 4-qt. saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid. Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée. Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans. SERVES 6 - 8 Pairing Note: This rich Provençal dish calls for a wine with ripe tannins from the south of France, like the Domaine Leon Barral Faugères 2004 ($33), from the Languedoc. -Ania Zawieja This article was first published in Saveur in Issue #123
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Manun Rai
[email protected]Meh.
lindokuhle khumalo
[email protected]Not bad, but not great. The lamb was a bit tough and the white beans were bland.
Christian Man
[email protected]This dish was a hit at my dinner party! Everyone loved the tender lamb and the flavorful white beans.
jodie fox
[email protected]Amazing recipe! The lamb was fall-off-the-bone tender and the white beans were creamy and flavorful. Will definitely be making this again.
Faisal Niazi
[email protected]Easy to make and delicious! I served this with roasted vegetables and it was a perfect meal.
syed mujeeb
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and herbs to the lamb before roasting it, and that helped a lot. The white beans were good, though.
Sanchez mwangi
[email protected]The lamb was a bit dry, but the white beans were delicious. I think I'll try cooking the lamb for a shorter amount of time next time.
arrihad riya
[email protected]This was my first time making leg of lamb and it turned out great! The lamb was so tender and flavorful, and the white beans were a perfect complement. I will definitely be making this again.
Shameka Tunstall
[email protected]I've made this dish several times now and it's always a hit with my family and friends. The lamb is always cooked perfectly and the white beans are a great way to add some heartiness to the meal. Highly recommend!
Glennys Gonzalez
[email protected]This recipe was incredibly easy to follow and resulted in a delicious and tender leg of lamb. The white beans were a great addition and soaked up all the flavorful juices from the lamb. Will definitely be making this again!