• >
  • Recipes
  • >
  • Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans

Vignola Cinque Terre, Stone Heart Farm's Slow Roasted Lamb Shoulder with Maine Cannellini Beans

Recipe courtesy Stone Heart Farm
Show: Chuck's Eat the Street Episode: Where the Ocean Meets the Farm
TOTAL TIME: 12 hr 50 min
Prep: 20 min
Inactive Prep: 8 hr 30 min
Cook: 4 hr
YIELD: 4 servings
LEVEL: Easy

ingredients

LAMB SHOULDER:
  • 2 tablespoons garlic, chopped fine
  • 2 tablespoons fresh rosemary, chopped fine
  • 2 tablespoons fresh sage, chopped fine
  • Salt and freshly ground pepper
  • Fennel pollen, for seasoning
    MAINE CANNELLINI BEANS:
    • 2 cups beans, washed and soaked in cold water overnight
    • 1 small onion, julienne
    • 1 sprig fresh rosemary
    • Extra-virgin olive oil
    • 1 tablespoon chopped fresh sage
    • Salt and freshly ground pepper
      LAMB LOIN:
      • Four 3-ounce pieces trimmed lamb loin
      • Salt and freshly ground pepper
      • Extra-virgin olive oil
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the lamb shoulder: Preheat the oven to 290 degrees F. Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack. Roast for 4 hours, basting with the vinegar mixture every 45 minutes.

      Cover with tin foil to let rest.

      For the beans: Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain. Dress with some olive oil, the sage and some salt and pepper.

      For the lamb loin: Preheat the grill to high heat. Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.

      Notes

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How