Olive-Crusted Lamb with Adzuki Bean Stew

Name: Olive-Crusted Lamb with Adzuki Bean Stew
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 59 milliliters black olives (see Note), pitted and quartered; 237 milliliters dried adzuki beans, soaked in water overnight and drained; 1 fennel bulb, cored and finely chopped; 4 servings Fleur de sel, for garnish; 2 teaspoons honey; 1 teaspoon ketchup; 454 grams boneless lamb loin, trimmed, or 1 pound boneless leg of lamb, trimmed; 1 lemon; 1 teaspoons light brown sugar; 473 milliliters chicken stock or low-sodium broth; 3 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 4 servings Salt and freshly ground pepper; 1 teaspoon chopped thyme; 237 milliliters water; 1 Tbsp Worcestershire sauce; 227 grams small zucchini each), cut into thin rounds

You can never have too many main course recipes, so give Olive-Crusted Lamb with Adzuki Bean Stew a try. Watching your figure? This gluten free and dairy free recipe has 442 calories, 29g of protein, and 16g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up water, fleur de sel, ketchup, and a few other things to make it today. To use up the fleur de sel you could follow this main course with the Chocolate Cake With Fleur De Sel Caramel Filling as a dessert. It can be enjoyed any time, but it is especially good for Autumn. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

Spread the olives on a large microwave-safe plate and microwave them at 50 percent power for 30 minutes, or until dry.

Ingredients you will need

Olives

Spread

Equipment you will use

Microwave

Let cool, then transfer the olives to a mini food processor and grind to a coarse powder. Stir the brown sugar into the olive powder. Season the lamb with salt and pepper and rub the meat with the olive powder.

Ingredients you will need

Salt And Pepper

Brown Sugar

Olives

Lamb

Meat

Dry Seasoning Rub

Equipment you will use

Food Processor

Bring a small saucepan of water to a boil. Using a vegetable peeler, remove the zest from the lemon, leaving behind as much bitter white pith as possible. Slice the lemon zest into thin julienne strips.

Ingredients you will need

Lemon Zest

Vegetable

Lemon

Water

Equipment you will use

Peeler

Sauce Pan

Add them to the saucepan and simmer over moderate heat until softened, about 10 minutes.

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Sauce Pan

Drain and mix with the honey.

Ingredients you will need

Honey

In a medium saucepan, heat 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and fennel and cook over moderate heat until softened, about 8 minutes.

Ingredients you will need

Fennel

Onion

Add the stock, water, bay leaf and ketchup and bring to a boil.

Ingredients you will need

Bay Leaves

Ketchup

Stock

Water

Add the adzuki beans and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour. Using a slotted spoon, transfer the beans to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 8 minutes. Return the beans to the saucepan. Stir in the Worcestershire sauce and the lemon zest and honey mixture and season with salt and pepper. Discard the bay leaf.

Ingredients you will need

Worcestershire Sauce