Spring Lamb And Flageolets With Fays Relish Recipes

SPRING LAMB SHANKS, BRAISED

Steps:

• In a large, heavy covered casserole or roasting pan, large enough to hold the lamb shanks, heat half the oil. Add the lamb shanks, a few at a time, and brown them well on all sides. Remove them from the pan.
• Preheat oven to 350 degrees.
• Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but one-half teaspoon of the garlic, then add the wine. Simmer for a few minutes, scraping the browned particles from the bottom of the pan.
• Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in the oven to bake until the lamb is very tender, about three hours.
• While the lamb is baking, mix the remaining garlic with the minced parsley and lemon peel and set aside.
• When the lamb is tender, remove it from the pan. Bring the liquid to a simmer on top of the stove and taste it for seasoning, adding more salt and pepper if necessary. Dissolve the potato starch or cornstarch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice. Return the lamb to the pan and baste it with the sauce. Keep warm until ready to serve or, if desired, prepare it in advance and reheat it just before serving.
• Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the chopped parsley, garlic and lemon peel mixture and serve.

ROAST LEG OF LAMB WITH FLAGEOLET BEANS

Steps:

• For the Beans:.
• Rinse, pick over and soak the flageolet beans in cold water overnight.
• Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
• Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
• Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
• Drain and refresh under cold running water.
• For the Lamb:.
• Preheat oven to 450°F.
• Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
• Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
• Reduce heat to 350°F and roast for about one hour and twenty minutes for a rare roast (165°F internal Temperature) up to two hours for a well-done roast (175° to 180°F).
• Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
• Strain through a fine sieve and season sauce to taste with salt and pepper.
• To Serve:.
• Reheat the flageolets and season with salt and pepper.
• Reheat the green beans in a skillet with a little butter and season with salt and pepper.
• Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
• Serve additional sauce on the side.

GARDEN SPRING LAMB

Steps:

• Cut lamb into small, half-inch cubes. Toss with salt and pepper to taste and set aside for an hour or so.
• In a heavy casserole, melt butter then add oil. Brown the lamb, a few pieces at a time, removing to a platter as they are done.
• When lamb is done, remove casserole from heat and stir in flour to make a thick paste. Return to heat and gradually add half the stock, stirring continuously. When sauce is smooth, add garlic.
• Place parsley and chervil between bay leaves and tie the packet with a thread. Return lamb to pot with herb packet and any juices that have collected. Cover and simmer gently 1 hour.
• Meanwhile, scrub vegetables, peeling turnips, onions and carrots, if desired. (If using scallions, trim roots and cut off tops, leaving an inch or so of green.) Add vegetables to lamb after first hour of cooking. Add remaining stock, cover and cook 45 minutes more. Add peas and cook another 5 minutes, or until peas are tender. Turn into a hot serving dish and serve immediately.

SPRING LAMB AND FLAGEOLETS WITH FAY'S RELISH

Steps:

• Prepare the lamb: In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat. Season the lamb generously with salt and pepper. Working in batches, sear the meat until browned, about 4 minutes per side. Transfer to a plate.
• Reduce the heat to medium. Stir in the carrots, celery, onion and garlic, scraping up the browned bits from the bottom of the pan, and cook until the onions are translucent, about 3 minutes. Add more oil if the vegetables stick. Pour the beans and their soaking water into the pot. If needed, add more cold water to cover the beans by 1 inch. Return the lamb with its juices to the pot. Bring to a boil, skimming off any impurities that rise to the top, and boil for 5 minutes. Reduce the heat to low, cover the pot and simmer slowly until the beans and lamb are tender, 1 to 1 1/2 hours.
• Make the relish: In a small bowl, stir together all of the relish ingredients. Season with salt and pepper to taste.
• Remove the lamb from the pot and cut into bite-size pieces, trimming off excess fat. Discard the bones. If you prefer a thicker stew, transfer 1 cup of the beans and broth to a blender or food processor, purée until smooth and return to the pot. Stir and season to taste. (To gauge the saltiness, taste the broth rather than the beans.) Simmer for 10 minutes more and adjust the seasoning as needed. Serve in warmed bowls and garnish with the relish.