Primary Ingredients
6 branches rosemary,
about 7-8 inches long stripped
22 pounds lamb sirloin
1 tablespoon fresh thyme leaves
2 teaspoons cracked black pepper Minted Gigante Beans:
2 cups dried Gigante beans
1 small red onion, diced
1 tablespoon fresh chopped mint
1 tablespoon extra virgin olive oil
1 teaspoon fresh sage
1 bay leaf
44 cup extra virgin olive oil
2 garlic cloves, minced
44 cup chopped parsley
1 tablespoon capers
1 tablespoon fresh sage
1 teaspoon chopped rosemary
Zest of one lemon
44 pound French Feta cheese, diced
Primary Technique
- Dice cleaned lamb into 2-inch chunks and season with thyme and black pepper. Thread onto rosemary sprigs and reserve for grilling. Season with salt before grilling.
- Grill lamb to desired doneness (about 10 minutes for medium-well).
- Add beans, sage, bay leaf, and 5 cups of water to a medium saucepan, bring to a boil. Reduce heat to a simmer and cook until soft (about 1 hour). In a large pan, sweat red onion in 1 tablespoon extra virgin olive oil, salt, and white pepper (about 5 minutes).
- Add cooked beans with liquid and reduce liquid until 1 cup of liquid remains (about 5 minutes). Add extra virgin olive oil and fresh mint, stir well.
- Combine the first seven ingredients. Add Feta cheese, stir and season with salt and pepper to taste. Assembly: Place minted Gigante beans on a plate and top with lamb skewer, drizzle with salsa verde and serve.
