Spring Lamb And Flageolets With Fays Relish Recipes

SPRING LAMB AND FLAGEOLETS WITH FAY'S RELISH

Steps:

• Prepare the lamb: In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat. Season the lamb generously with salt and pepper. Working in batches, sear the meat until browned, about 4 minutes per side. Transfer to a plate.
• Reduce the heat to medium. Stir in the carrots, celery, onion and garlic, scraping up the browned bits from the bottom of the pan, and cook until the onions are translucent, about 3 minutes. Add more oil if the vegetables stick. Pour the beans and their soaking water into the pot. If needed, add more cold water to cover the beans by 1 inch. Return the lamb with its juices to the pot. Bring to a boil, skimming off any impurities that rise to the top, and boil for 5 minutes. Reduce the heat to low, cover the pot and simmer slowly until the beans and lamb are tender, 1 to 1 1/2 hours.
• Make the relish: In a small bowl, stir together all of the relish ingredients. Season with salt and pepper to taste.
• Remove the lamb from the pot and cut into bite-size pieces, trimming off excess fat. Discard the bones. If you prefer a thicker stew, transfer 1 cup of the beans and broth to a blender or food processor, purée until smooth and return to the pot. Stir and season to taste. (To gauge the saltiness, taste the broth rather than the beans.) Simmer for 10 minutes more and adjust the seasoning as needed. Serve in warmed bowls and garnish with the relish.