Peppery Lamb With Shell Beans and Cherry Tomatoes

Name: Peppery Lamb With Shell Beans and Cherry Tomatoes
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 4 pounds boneless lamb leg (ask for lamb sirloin); Kosher salt; 2 tablespoons coarsely crushed black peppercorns; 1 tablespoon coarsely crushed coriander seeds; 2 cups fresh cranberry beans or other fresh shell beans (from about 1 1/2 pounds in the pod); 1 1/2 pounds young green beans, or a mix of green beans, Romano beans and yellow wax beans, topped and tailed; 1/2 pound cherry tomatoes, preferably of different colors, halved; Basil leaves, for serving; Cilantro sprigs, for serving; 2 garlic cloves, minced; Kosher salt and black pepper; 1 teaspoon chopped anchovy fillets (optional); 2 teaspoons Dijon mustard; 2 tablespoons red wine vinegar or lemon juice, plus more to taste; 1/2 teaspoon finely chopped thyme or rosemary leaves; 1/4 cup extra-virgin olive oil

By David Tanis

Total Time: 1¼ hours
Rating: 5(48)
Comments: Read comments

One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course salad complemented with sweet cherry tomatoes. To accompany it here, boneless lamb leg is coated generously with coarsely ground pepper and coriander, and roasted in the oven or in a covered grill until medium-rare. The peppery lamb pairs beautifully with the salad. Dressed with an assertive vinaigrette, this room-temperature dish is perfect for an al fresco lunch or supper. Use the method as a template for making similar salads all summer long, using other meats (or fish) if you wish. If shell beans are not available, you may substitute cooked dried beans or chickpeas.

Featured in: Fresh Beans Come Out of Their Shell

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Ingredients

Yield:6 servings

For the Lamb

4pounds boneless lamb leg (ask for lamb sirloin)
Kosher salt
2tablespoons coarsely crushed black peppercorns
1tablespoon coarsely crushed coriander seeds
2cups fresh cranberry beans or other fresh shell beans (from about 1½ pounds in the pod)
1½pounds young green beans, or a mix of green beans, Romano beans and yellow wax beans, topped and tailed
½pound cherry tomatoes, preferably of different colors, halved
Basil leaves, for serving
Cilantro sprigs, for serving

For the Vinaigrette

2garlic cloves, minced
Kosher salt and black pepper
1teaspoon chopped anchovy fillets (optional)
2teaspoons Dijon mustard
2tablespoons red wine vinegar or lemon juice, plus more to taste
½teaspoon finely chopped thyme or rosemary leaves
¼cup extra-virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Season the lamb on all sides with salt. Place in a roasting pan and coat with crushed peppercorns and coriander. Set aside for 10 to 15 minutes to allow meat to absorb seasoning. (You may do this up to 2 hours ahead.)
Step 2
Put shell beans in a small saucepan and cover with 1 inch of water. Add a teaspoon of salt, bring to a boil, then lower heat and simmer gently for 20 to 25 minutes, until tender. Leave to cool in their cooking liquid.
Step 3
Bring a larger pot of well-salted water to a boil and cook green beans until firm-tender, 3 to 4 minutes, then remove and spread out on a baking sheet to cool. (If using an assortment of beans, cook each type separately in the same pot. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.)
Step 4
Heat oven to 400 degrees, or prepare a grill. Roast lamb, uncovered, for about 30 minutes, until medium-rare or until an internal thermometer reads 125 degrees. If grilling, brown meat over hot coals, then move to the side, cover grill and finish cooking with indirect heat. Remove from heat and let rest for at least 10 minutes before carving.
Step 5
As lamb cooks, make the vinaigrette: In a small bowl, combine garlic, a pinch of salt and pepper, anchovy (if using), mustard, vinegar and thyme. Whisk in oil. Taste and adjust seasoning.
Step 6
Put shell beans, green beans and cherry tomatoes in a large bowl, sprinkle lightly with salt and add vinaigrette. Toss well to coat, then transfer mixture to a serving platter.
Step 7
Cut lamb into ⅛-inch slices and arrange over the top. Garnish with basil leaves and cilantro sprigs. Serve at room temperature.

Ratings

5 out of 5

48 user ratings

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Comments

Jess5 years ago

20-25 minutes was not enough time for the fresh cranberry beans to cook. I had to refill the water a number of times and ended up boiling them instead of simmering- it took about an hour to get to the desired creamy texture. Despite that timing snag- this dish was delicious. We subbed steak in for the lamb and I added some big chunks of Jersey tomatoes in as well. Definitely would make again.

julie2 years ago

A lamb sirloin, and a boneless legs are quite different cuts.

Casey3 years ago

I only used a two pound leg and found that after forty five minutes roasting in the oven, internal temp at 125 but the cut was still rare in the middle. For the sake of time wound up slicing and frying in a pan

Sandee5 years ago

Difficult to find fresh shell beans here, but even without that extra crunch this is a fantastic recipe. Definitely keep an eye on the meat thermometer -- our lamb sirloin was only 1.5 inches thick so the cooking time was much less. And do let it rest a bit before slicing.

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