FRENCH SPOON LAMB WITH WHITE BEANS AND PISTOU

8 servings

Serve with steamed buttered asparagus, grilled bread and orange-endive salad.

INGREDIENTS For the stew

• One 31⁄2- to 4-pound boneless lamb shoulder roast, tied with kitchen or butcher’s twine

• Kosher salt

• Freshly ground black pepper

• 2tablespoons extravirgin olive oil

• 1medium onion, coarsely chopped

• 1medium carrot, scrubbed well then coarsely chopped

• 4large garlic cloves, crushed

• 1tablespoon tomato paste

• 3sprigs thyme

• 1cup dry red wine

• 1cup regular or lowsodium chicken broth

• 4cups cooked white beans (if using canned, preferably no-salt-added and rinsed)

For the pistou

• 2packed cups basil leaves

• 2teaspoons minced garlic

• 1⁄4 cup extra-virgin olive oil

• About 1⁄4 cup freshly grated Parmigiano-reggiano cheese

• Freshly ground black pepper

• Salt

STEPS

For the stew: Preheat the oven to 300degrees.

Season the lamb lightly all over with salt and pepper.

Heat 1tablespoon of the oil in a Dutch oven over medium heat. Add the lamb and brown it well on all sides, then transfer to a plate. Add the remaining tablespoon of oil, the onion and carrot to the pot, cover and cook for 5minutes. Uncover and cook for about 10 minutes, stirring occasionally, until the vegetables are lightly browned. Add the garlic and cook for 5minutes, stirring occasionally, then stir in the tomato paste so it’s coating the vegetables; cook for 2minutes.

Return the lamb to the pot, fat side up, moving the vegetables around it and toss in the thyme sprigs. Pour in the wine and the broth. (The liquid will not cover the meat.) Cut a round of parchment paper the size of the top of the Dutch oven. Crumple the paper so it fits over the meat and vegetables, tucking it down around the sides. Cover the pot tightly with a piece of aluminum foil and then place the lid on top; you want a tight seal for this braise.

Slow-roast the lamb (lower rack) for 4 1⁄2 hours, or until the meat falls apart when you prod it with a fork.

Meanwhile, make

the pistou: Combine the basil, garlic and oil in a food processor; pulse to form a paste. Transfer to a medium bowl and stir in the cheese. Season lightly with salt and pepper.

Transfer the lamb to a platter and cover it with foil. Strain the liquid and vegetables through a fine-mesh strainer, pressing firmly on the solids to extract as much liquid as possible. Discard the solids, transfer the liquid to a fat separator and discard the fat (you should have about 2cups of liquid). Pour three-quarters of it into the Dutch oven, add the white beans and heat them gently over medium to medium-low heat. Add the remaining liquid to the pistou, whisking.

Remove the strings from the lamb. Cut the meat crosswise into slices; don’t worry if it falls apart a bit.

To serve, spoon some of the beans onto each plate, top them with lamb and spoon some of the cooking liquid over them both. Drizzle pistou over each portion.

NUTRITIONAL ANALYSIS:

Per serving (using low-sodium chicken broth): 600 calories, 53g protein, 25g carbohydrates, 29g, fat, 8g saturated fat, 150mg cholesterol, 270 mg sodium, 6g dietary fiber, 0 g sugar