Spring Lamb and Flageolets With Fay’s Relish

Ingredients

For the lamb

• 2 tablespoons extra-virgin olive oil, plus more as needed
• 2 pounds bone-in lamb-shoulder steaks
• Salt
• freshly ground black pepper
• 2 small carrots, peeled and chopped
• 1 celery rib, chopped
• ½ medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 pound flageolet beans (cellini or runner cannellini beans may be substituted; see note), soaked 4 to 6 hours

For the relish

• 1 large bunch cilantro, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• Grated zest of 1 lemon
• Juice of half a lemon
• 1 tablespoon extra-virgin olive oil
• Salt
• freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    541 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 50 grams protein; 96 milligrams cholesterol; 199 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

For the lamb

1. 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.
2. 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.
3. Make the relish: In a small bowl, stir together all of the relish ingredients. Season with salt and pepper to taste.
4. 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.

• Rancho Gordo beans are available at ranchogordo.com and Marlow & Daughters in Brooklyn.

2 hours 30 minutes