Roast Leg Of Lamb

Classic Braised Flageolets with Roast Leg of Lamb Pressure Cooker

Classic Braised Flageolets With Roast Leg Of Lamb Pressure Cooker

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes for beans at HIGH pressure

ROAST LEG OF LAMB:

• 6 cloves garlic, pressed
• 1 tablespoon fresh thyme leaves
• 1/3 cup Dijon mustard
• 1/3 cup fresh lemon juice
• 3 tablespoons reduced-sodium soy sauce
• ¾ cup olive oil
• 1 small bone-in leg of lamb (4 to 5 pounds), trimmed of as much of the fat as possible

FLAGEOLETS:

• 2 to 3 tablespoons olive oil, as needed
• 2 large shallots, finely diced
• 2 cups dried flageolet vertes, soaked and drained
• 1 bouquet garni (two 4-inch pieces celery, 1 bay leaf, stems from 1 bunch fresh parsley, 1 sprig fresh thyme or rosemary, and a few black peppercorns tied in a cheesecloth)
• 1 (4-inch-wide) strip lemon zest
• ½ cup dry white wine
• 4 cups water
• sea salt and freshly ground black pepper

Method

1. In a small bowl, whisk the garlic, thyme, Dijon, lemon juice, soy sauce, and oil together
2. Place the lamb in a deep bowl and pour the marinade over
3. Cover and refrigerate for at least 2 hours or overnight, turning the lamb a few times
4. Preheat the oven to 400° F
5. Lift the lamb out of the marinade and place in a roasting pan
6. Roast for 30 minutes, then reduce the oven temperature to 350° F and continue to roast until a meat thermometer inserted into the thickest part of the leg registers about 130° to 135° F (be careful that the thermometer does not touch the bone) for a pink center, about 1 hour, or 145° for medium-well (temperature will rise 5° F while it sits)
7. While the lamb is roasting, pressure cook the flageolets
8. Heat the oil in a 5- to 7-quart pressure cooker over medium heat and cook the shallots, stirring, until softened, 3 to 5 minutes
9. Do not brown
10. Add the drained soaked beans, bouquet garni, and lemon zest
11. Add the wine and water
12. Bring to a rolling boil
13. Close and lock the lid
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 6 minutes
17. Remove the pot from the heat
18. Open the cooker with the Natural Release method; let stand for 15 minutes
19. Be careful of the steam as you remove the lid
20. The beans should be tender
21. Discard the bouquet garni and lemon zest
22. If there is too much liquid for your taste, simmer the beans for a few minutes to reduce it
23. Taste and season to taste with salt and pepper
24. Keeps in an airtight container for 3 days in the refrigerator or up to 4 months in the freezer
25. Baste the lamb with the pan juices
26. Remove the lamb from the pan to a carving board, cover with aluminum foil, and let rest for 10 to 15 minutes
27. Skim off any excess fat from the pan juices
28. Stir the juices from the roast lamb into the beans, if you like
29. Place beans in an earthenware or porcelain gratin, slice the lamb into medium-thick slices, and arrange the slices over the beans
30. Serve immediately