Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans

Name: Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT12H50M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons garlic, chopped fine; 2 tablespoons fresh rosemary, chopped fine; 2 tablespoons fresh sage, chopped fine; Salt and freshly ground pepper; Fennel pollen, for seasoning; 2 ounces cider vinegar; 2 tablespoons honey; 2 pounds lamb shoulder, de-boned; Extra-virgin olive oil, for roasting; Four 3-ounce pieces trimmed lamb loin; Salt and freshly ground pepper; Extra-virgin olive oil; 2 cups beans, washed and soaked in cold water overnight; 1 small onion, julienne; 1 sprig fresh rosemary; Extra-virgin olive oil; 1 tablespoon chopped fresh sage

Recipe courtesy of Stoneheart Farm

Show: Chuck's Eat the Street

Episode: Where the Ocean Meets the Farm

Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1389

Total Fat

87

Saturated Fat

32

Carbohydrates

79

Dietary Fiber

19

Sugar

12

Protein

74

Cholesterol

213

Sodium

1138

Total: 12 hr 50 min
Prep: 20 min
Inactive: 8 hr 30 min
Cook: 4 hr

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1389

Total Fat

87

Saturated Fat

32

Carbohydrates

79

Dietary Fiber

19

Sugar

12

Protein

74

Cholesterol

213

Sodium

1138

Total: 12 hr 50 min
Prep: 20 min
Inactive: 8 hr 30 min
Cook: 4 hr

Ingredients

Lamb Shoulder:

2 tablespoons garlic, chopped fine

2 tablespoons fresh rosemary, chopped fine

2 tablespoons fresh sage, chopped fine

Salt and freshly ground pepper

Fennel pollen, for seasoning

2 ounces cider vinegar

2 tablespoons honey

2 pounds lamb shoulder, de-boned

Extra-virgin olive oil, for roasting

Lamb Loin:

Four 3-ounce pieces trimmed lamb loin

Salt and freshly ground pepper

Extra-virgin olive oil

Maine Cannellini Beans:

2 cups beans, washed and soaked in cold water overnight

1 small onion, julienne

1 sprig fresh rosemary

Extra-virgin olive oil

1 tablespoon chopped fresh sage

Directions

Watch how to make this recipe.

For the lamb shoulder: Preheat the oven to 290 degrees F. Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack. Roast for 4 hours, basting with the vinegar mixture every 45 minutes. Cover with tin foil to let rest.
For the beans: Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain. Dress with some olive oil, the sage and some salt and pepper.
For the lamb loin: Preheat the grill to high heat. Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans

Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans

Lamb Shoulder:

Lamb Loin:

Maine Cannellini Beans:

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