By Chef Ella Freyinger
April 2021
Ingredients
- FOR THE LAMB
- 4 pound boneless lamb shoulder
- 1⁄4 cup olive oil
- 2 cups dry white wine
- 1 head garlic, cut in half crosswise
- 1 onion, cut in quarters
- 2 carrots, cut in half crosswise
- 3 sprigs fresh thyme
- 1 laurel leaf
- FOR THE MUSHROOM & BEAN RELISH
- 4 oz mixed mushrooms, broken into chunks
- 1⁄2 shallot, thinly sliced
- 1 sprig thyme
- 1⁄4 cup olive oil, divided
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup gigante beans, substitute any other creamy white bean
- 2 tsp kosher salt
- FOR ASSEMBLY
- 1 cup fresh herbs (basil, parsley, dill, mint, chives)
- Olive oil
Steps
- FOR THE LAMB
- 4 pound boneless lamb shoulder
- 1⁄4 cup olive oil
- 2 cups dry white wine
- 1 head garlic, cut in half crosswise
- 1 onion, cut in quarters
- 2 carrots, cut in half crosswise
- 3 sprigs fresh thyme
- 1 laurel leaf
- FOR THE MUSHROOM & BEAN RELISH
- 4 oz mixed mushrooms, broken into chunks
- 1⁄2 shallot, thinly sliced
- 1 sprig thyme
- 1⁄4 cup olive oil, divided
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup gigante beans, substitute any other creamy white bean
- 2 tsp kosher salt
- FOR ASSEMBLY
- 1 cup fresh herbs (basil, parsley, dill, mint, chives)
- Olive oil