Recipes

Braised Lamb with Marinated Mushroom & Bean Relish

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
Cook a meal for someone you love
Cook a meal for someone you love