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Ingredients

Lamb:

• 2 cups fresh bread crumbs
• 6 cloves finely chopped garlic
• 2 tablespoons chopped rosemary
• 2 tablespoons chopped parsley
• 3 tablespoons olive oil
• 3/4 tablespoons Dijon mustard
• Salt and freshly ground black pepper
• Leg of lamb (6 to 7 pounds), boned

Bean Ragout:

• 1/2 pound white beans, soaked and cooked (reserve 1/3 cup cooking liquid)
• 1/2 pound garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid)
• 4 artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid
• 2 tablespoons olive oil
• 2 shallots, finely sliced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1/3 cup white bean cooking liquid
• 1/3 cup garbanzo bean cooking liquid
• 1/3 cup artichoke cooking liquid
• 3 cups chicken stock
• 2 tablespoons unsalted cold butter
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoons finely chopped fresh parsley
• Salt and freshly ground pepper
• 1/4 pound pancetta, julienned, Sauteed until crisp
• 4 oven-dried tomatoes

Description

Food Network Invites You To Try This Roast Leg Of Lamb With Ragout Of White Beans, Garbanzo Beans, Artichoke, Pancetta And Oven Dried Tomatoes Recipe From Bobby Flay.

Food Network