{"id":20913,"date":"2014-10-04T06:33:04","date_gmt":"2014-10-04T10:33:04","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=20913"},"modified":"2014-10-04T16:43:02","modified_gmt":"2014-10-04T20:43:02","slug":"lamb-braised-recipe-wine-pairing","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/lamb-braised-recipe-wine-pairing\/","title":{"rendered":"Braised Lamb with Giant White Beans Recipe Paired with Cheval Noir"},"content":{"rendered":"

\"lamb<\/a>Sponsored Post<\/p>\n

Braised Lamb with Giant White Beans<\/strong><\/p>\n

ACTIVE: 30 MIN
\nTOTAL TIME: 3 HRS PLUS 8 HR FOR SOAKING THE BEANS
\nSERVINGS: 6<\/p>\n

Ingredients:<\/strong><\/p>\n

1 tablespoon extra-virgin olive oil
\n10 garlic cloves, 4 minced, 6 peeled
\n1 medium onion, finely chopped
\n1 medium carrot, finely chopped\"cheval<\/a><\/strong>
\n1\u00bc\u00a0 pounds dried giant haricots blancs or giant lima beans, soaked overnight and drained
\n2 large thyme sprigs, plus 1 tablespoon chopped thyme
\n1 quart plus 1 cup chicken stock
\n1 quart water
\nOne 6-ounce piece of slab bacon
\nSalt and freshly ground pepper
\n1 tablespoon minced parsley
\n4-pound boneless lamb shoulder roast, trimmed of excess fat<\/p>\n

Directions:<\/strong><\/p>\n

Preheat the oven to 350\u00b0.<\/p>\n

Heat the olive oil in a large saucepan. Add the minced garlic, onion and carrot and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.<\/p>\n

Add the haricot blancs, thyme sprigs, 1 quart of the stock and the water and bring to a boil.<\/p>\n

Add the bacon and simmer over low heat, stirring occasionally, until the beans are very tender, about 2\u00bd hours. Season with salt and pepper and stir in the parsley.<\/p>\n

Meanwhile, rub the lamb all over with the chopped thyme, season with salt and roll into the shape of a roast; tie at 1-inch intervals with kitchen string.<\/p>\n

Set the roast in a shallow 12-inch baking dish. Add the remaining 1 cup of stock and roast
\nthe lamb for 30 minutes.<\/p>\n

Add the remaining 6 garlic cloves, cover with foil and roast for 2\u00bd hours, turning once, until the lamb is tender.<\/p>\n

Transfer the lamb to a carving board. Cover loosely with foil for 10 minutes.<\/p>\n

Mash the garlic into the pan juices and season with salt. Carve the lamb into thick slices. Serve the lamb with the pan sauce and the beans.<\/p>\n

Discover more recipes to pair with Cheval Noir<\/strong><\/a>.<\/p>\n

\"Cheval<\/a>Find this wine<\/strong><\/a> in your closest LCBO store now.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sponsored Post Braised Lamb with Giant White Beans ACTIVE: 30 MIN TOTAL TIME: 3 HRS PLUS 8 HR FOR SOAKING THE BEANS SERVINGS: 6 Ingredients: 1 tablespoon extra-virgin olive oil 10 garlic cloves, 4 minced, 6 peeled 1 medium onion, finely chopped 1 medium carrot, finely chopped 1\u00bc\u00a0 pounds dried giant haricots blancs or giant lima beans, soaked overnight and drained 2 large thyme sprigs, plus 1 tablespoon chopped thyme 1 quart plus 1 cup chicken stock 1 quart water One 6-ounce piece of slab bacon Salt and freshly ground pepper 1 tablespoon minced parsley 4-pound boneless lamb shoulder roast, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[174,205],"tags":[],"class_list":["post-20913","post","type-post","status-publish","format-standard","hentry","category-recipe-lamb","category-lentils-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/20913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=20913"}],"version-history":[{"count":3,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/20913\/revisions"}],"predecessor-version":[{"id":20951,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/20913\/revisions\/20951"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=20913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=20913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=20913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}