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Lamb Braised With White Beans And Cilantro |
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Serves: 4 Print this RecipeI don’t know why cilantro is not often paired with lamb. To my palate the slightly acrid, pungent perfume of cilantro is the perfect foil for lamb’s musky gaminess. This recipe speeds up the cooking of a butterflied leg of lamb by simmering it briefly with white beans and chiles. 1/2 teaspoon ground coriander 1/4 teaspoon ground black pepper 1/2 teaspoon salt 1 1/2 pounds boneless leg of lamb, butterflied 2 tablespoons olive oil 2 teaspoons minced garlic, fresh or jarred organic 1/4 cup white wine 1/2 cup chicken broth 1/2 cup canned diced tomatoes, preferably fire-roasted Pinch crushed red pepper flakes 1 (15-ounce) can white kidney beans, drained and rinsed 1/4 cup minced cilantro Mix the coriander, pepper, and salt and rub all over the lamb. Heat the oil in a deep skillet over medium-high heat. Brown the lamb on both sides. Add the garlic, wine, broth, tomatoes, crushed red pepper, and beans; stir briefly, reduce the heat to medium, cover, and cook until a thermometer inserted into the thickest part of the lamb registers 130°F for medium, 10 to 12 minutes. Remove the meat to a cutting board and cook the beans for another minute, until the liquid has reduced to a lightly thickened sauce. Stir in the cilantro. Slice the lamb and serve with the beans. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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