Slow Roasted Leg of Lamb, Mint Gremolata, Meyer Lemon and White Bean Ragout

Pair with Lytton Estate Syrah Grenache Mataro

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Yield: 8 Servings

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Ingredients:

Lamb Marinade
• 5lb. bone-in or boneless leg of lamb
• 6 tablespoons whole grain mustard
• 8 tablespoons chopped rosemary
• 3 tablespoons chopped thyme
• 12 cloves garlic
• 8 anchovies
• 2½ cups olive oil

White Bean Ragout
• 1 cup dried white beans (cannellini, great northern, flagelet, navy or yankee varieties)
• ½ cup olive oil
• 1 leek, white parts only, minced
• 1 carrot, peeled, minced
• 1 rib celery, minced
• 6 cloves garic, minced
• 2 tablespoons tomato paste
• 1/4 cup fresh parsley, minced
• 2 tablespoons fresh sage, minced

Mint Gremolata
• 4 stalks of green onions, minced
• 3 cloves minced garlic
• 2 minced shallots
• 1 bunch fresh mint
• ½ bunch of chopped parsley
• ½ bunch of chopped cilantro
• 1 Meyer lemon
• ½ cup olive oil
• 2 tablespoons red wine or sherry vinegar
• 1 lime

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Instructions:

Lamb Marinade
• Coarsely chop rosemary and thyme. Add all ingredients into blender, add oil last. Mix well and season to taste.
• Marinate lamb in marinade for 8-36 hours.
• Preheat oven to 450.
• Place leg of lamb on a roasting rack set upon a baking tray or roasting pan and season all over with kosher salt & fresh cracked pepper.
• Place in preheated oven, and roast until well browned, 15-20 min. Reduce heat to 250, and roast for 1-2 hrs, until a thermometer reaches 138 degrees.

White Bean Ragout
• Soak the beans overnight in water to cover. Drain and rinse them.
• Place in a pot with water to cover, bring to a boil, then simmer until just tender, about 45 minutes. Drain, reserving the cooking liquid.
• Place some olive oil in a sauté pan and cook the leek, carrot, celery and garlic about 8 minutes, stirring occasionally, over medium heat. Season with salt and pepper.
• Combine the beans, the leek/carrot mixture, about a cup of the bean-cooking liquid, the tomato paste, the parsley and the sage in a casserole or heavy pot with a lid.
• Bake about 40 minutes in a preheated 325 degree oven. Season to taste.

Mint Gremolata
• In a sauce pan heat olive oil on medium heat and add green onion, shallots, garlic and salt and pepper cover and cook until green garlic is tender (be careful so ingredients sweat out and don’t develop any color). Once tender remove from heat and cool.
• Place in food processor with mint, parsley, cilantro, and the juice of one lemon. Blitz until pureed slowly adding enough olive oil until all ingredients are incorporated season with salt, pepper and vinegar.
• Slice the lamb and top with room temperature sauce and serve.

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