Classic Braised Flageolets with Roast Leg of Lamb Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

pagect=recipes,popular-recipes,pressure-cooker,:recipes,popular-recipes,most-popular,popular+pressure-cooker

Classic Braised Flageolets With Roast Leg Of Lamb Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes for beans at HIGH pressure

ROAST LEG OF LAMB:

  • 6 cloves garlic, pressed
  • 1 tablespoon fresh thyme leaves
  • 1/3 cup Dijon mustard
  • 1/3 cup fresh lemon juice
  • 3 tablespoons reduced-sodium soy sauce
  • ¾ cup olive oil
  • 1 small bone-in leg of lamb (4 to 5 pounds), trimmed of as much of the fat as possible

FLAGEOLETS:

  • 2 to 3 tablespoons olive oil, as needed
  • 2 large shallots, finely diced
  • 2 cups dried flageolet vertes, soaked and drained
  • 1 bouquet garni (two 4-inch pieces celery, 1 bay leaf, stems from 1 bunch fresh parsley, 1 sprig fresh thyme or rosemary, and a few black peppercorns tied in a cheesecloth)
  • 1 (4-inch-wide) strip lemon zest
  • ½ cup dry white wine
  • 4 cups water
  • sea salt and freshly ground black pepper

Method

  1. In a small bowl, whisk the garlic, thyme, Dijon, lemon juice, soy sauce, and oil together
  2. Place the lamb in a deep bowl and pour the marinade over
  3. Cover and refrigerate for at least 2 hours or overnight, turning the lamb a few times
  4. Preheat the oven to 400° F
  5. Lift the lamb out of the marinade and place in a roasting pan
  6. Roast for 30 minutes, then reduce the oven temperature to 350° F and continue to roast until a meat thermometer inserted into the thickest part of the leg registers about 130° to 135° F (be careful that the thermometer does not touch the bone) for a pink center, about 1 hour, or 145° for medium-well (temperature will rise 5° F while it sits)
  7. While the lamb is roasting, pressure cook the flageolets
  8. Heat the oil in a 5- to 7-quart pressure cooker over medium heat and cook the shallots, stirring, until softened, 3 to 5 minutes
  9. Do not brown
  10. Add the drained soaked beans, bouquet garni, and lemon zest
  11. Add the wine and water
  12. Bring to a rolling boil
  13. Close and lock the lid
  14. Set the burner heat to high
  15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  16. Set a timer to cook for 6 minutes
  17. Remove the pot from the heat
  18. Open the cooker with the Natural Release method; let stand for 15 minutes
  19. Be careful of the steam as you remove the lid
  20. The beans should be tender
  21. Discard the bouquet garni and lemon zest
  22. If there is too much liquid for your taste, simmer the beans for a few minutes to reduce it
  23. Taste and season to taste with salt and pepper
  24. Keeps in an airtight container for 3 days in the refrigerator or up to 4 months in the freezer
  25. Baste the lamb with the pan juices
  26. Remove the lamb from the pan to a carving board, cover with aluminum foil, and let rest for 10 to 15 minutes
  27. Skim off any excess fat from the pan juices
  28. Stir the juices from the roast lamb into the beans, if you like
  29. Place beans in an earthenware or porcelain gratin, slice the lamb into medium-thick slices, and arrange the slices over the beans
  30. Serve immediately

Full List of Pressure-Cooker Recipes
Full List of Roast Recipes

Comments are closed.