Milk-fed Lamb With White Beans Recipe
Make Milk-fed Lamb With White Beans Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb and Braising Liquid
Aromatics and Seasoning
White Beans and Finish
Method
Lamb and Braising Liquid
- 1
Season and Brown Lamb
Pat the lamb pieces dry with paper towels and season all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Heat a large heavy-bottomed Dutch oven or ovenproof braising pan over medium-high heat. Add 1 tablespoon olive oil and the tablespoon of butter. When the fat is shimmering, brown the lamb pieces in batches, 3–4 minutes per side, until a deep golden crust forms. Transfer browned pieces to a plate.
- 2
Deglaze and Add Milk
Reduce heat to medium, add the remaining 1 tablespoon olive oil if the pan is dry. Add the chopped onion and cook 6–8 minutes until softened and beginning to color. Add the sliced garlic, chopped rosemary and thyme and cook 30–60 seconds until fragrant. Pour in the wine to deglaze, scraping up browned bits, and simmer until reduced by about half, 2–3 minutes. Return the lamb to the pan, add the bay leaves, then pour in the milk and enough stock so the liquid comes about two-thirds of the way up the lamb pieces. Bring gently to a simmer—do not boil—then cover with a lid.
- 3
Braise
Transfer the covered pan to a preheated oven at 325°F (160°C). Braise until the lamb is tender and pulls away easily from the bone, about 2 to 2 1/2 hours. Check once after 60–90 minutes: if the milk surface is browning too fast, spoon some liquid over the meat or reduce oven temperature to 300°F (150°C).
- 4
Finish Lamb in Milk
When lamb is tender, remove pan from oven. Carefully lift lamb pieces out and set aside, covered to keep warm. Strain the braising liquid through a sieve into a saucepan, pressing solids to extract flavor. Skim any excess fat. Return strained milk-braising liquid to medium heat and simmer until it thickens and reduces slightly, about 8–12 minutes, seasoning to taste with remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper. Keep warm.
White Beans and Finish
- 5
Cook Beans
While the lamb braises (or after lamb is done), cook the soaked and drained cannellini beans. Place beans in a medium saucepan and cover with fresh water by 1–2 inches. Bring to a gentle simmer, reduce heat to low, and cook until tender but not falling apart, 35–50 minutes depending on soak time and age of beans. Season with a pinch of salt in the last 10 minutes of cooking. Drain, reserving 1/2 cup of the bean cooking liquid.
- 6
Sauté and Finish Beans
Warm 1 tablespoon olive oil in a skillet over medium heat. Add half of the softened onion from the braise if available (optional leftover onion), or add 2 tablespoons chopped onion and sauté 2–3 minutes until translucent. Add 1 minced garlic clove (from reserved garlic if desired) and cook 30 seconds. Add the cooked beans and 2–3 tablespoons of the reserved bean cooking liquid; gently stir to coat and warm through for 2–3 minutes. Stir in lemon zest, chopped parsley, red wine vinegar, and adjust seasoning with salt and pepper to taste. If the beans seem dry, add more reserved cooking liquid.
- 7
Plate and Serve
Spoon a bed of the warm white beans onto each plate. Place lamb pieces on top or alongside. Spoon some of the reduced milk-braising sauce over the lamb and beans. Finish with a drizzle of olive oil, a sprinkle of chopped parsley, and optional grated ricotta salata or Pecorino. Serve immediately.
