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Ingredients

• 4 lb boneless leg of lamb- butterflied
• 3 ft kitchen string
• 1/2 c. chopped flat leaf parsley
• 1/4 c. minced fresh rosemary
• 4-5 cloves garlic, fine chopped
• 1/4 t. red pepper flakes
• 1 t. fennel seed
• 1 t. juniper berries
• 1/2 t. lemon zest (I had Meyer handy)
• 1/4 c. olive oil
• 1t. kosher salt
• 1t. fresh cracked pepper
• 2T. grapeseed oil
• 1 c. red wine
• 2 bay leaves
• 1 14.5 oz can beef stock
• 1 14.5 oz can chicken stock
• 3 c water
• 2 stalks celery- in 1 inch pieces
• 3-4 carrots- peeled and cut into 2 inch pieces
• 2 small turnips- peeled and quartered
• 2 med Yukon Gold potatoes- scrubbed and quartered
• 3 c cooked flageolet beans (navy or great northern are good subs)

Description

Boneless Leg Of Lamb Butterflied And Packed With A Garlic Herb Paste Then Braised. Winter Root Vegetables And Heirloom Beans Added Towards The End Of A 3-4 Hour Braise. Comfort…

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