Ingredients

Lamb and Marinade cup (80g) high-quality olives, pitted 1 tablespoon coarse salt 2 teaspoons ground black pepper 1 cup mixed fresh herbs, chopped 6 tablespoons olive oil 6 cloves garlic, peeled, smashed Juice of 2 lemons 4 to 5 pounds (2 to 2.5 kg) boneless leg of lamb, butterflied Beans 4 ounces (125 g) salt pork or unsmoked bacon, cubed 1 medium onion, chopped (about 1 cup) 2 medium carrots, chopped (about 1 cup) 1 pound (500 g) dry beans, soaked overnight, drained 2 bay leaves 3 tablespoons chopped fresh thyme, or 1 tablespoon dry 2 cloves garlic, chopped 2 quarts (2 1) chicken stock 1 (14-ounce) can chopped, seeded tomatoes 2 (16-ounce) cans artichoke hearts, drained 2 tablespoons butter Salt and pepper Hot sauce, such as Tabasco 2 tablespoons fresh parsley, chopped

Description

This Recipe Is From Author Kathleen Flinn's 'The Sharper Your Knife, The Less You Cry.' She Told The Food Channel It Was Her Favorite Recipe From The Book. '

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