Learn How To Bake The Perfect Cake

harissa lamb, beans & garlicky greens

  • Home
  • //harissa lamb, beans & garlicky greens
Lamb

Harissa Lamb, Beans & Garlicky Greens

Whether by choice or not, a lot of us have beans on the brain lately. Beans and greens, beans on greens, green beans—I love them all. But sometimes I want beans that are less brothy, more meaty. And when you consider all that beans need to sing—salt and fat—a luscious cut of meat is, really, the bean’s natural partner (forgive me, greens!). Enter: lamb belly.

Ingredients

  • 3 pounds lamb belly
  • 2 tablespoons kosher salt, divided
  • 2 tablespoons sugar
  • 1 (15-ounce) can of beans (see Author Notes)
  • 1 tablespoon harissa
  • 1 teaspoon light brown sugar
  • 1 clove garlic, grated
  • 1 teaspoon flaky salt, plus more for finishing
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces mixed greens, such as baby mustard, frisée, or arugula
  • Freshly ground black pepper, for finishing

Directions

  • Combine the salt and sugar in a small mixing bowl, and use to coat the lamb all over. Leave to cure in the fridge for at least 8 hours and up to overnight.
  • The following day, heat the oven to 300°F. Slide the lamb into the oven, and roast for 2 to 2 1/2 hours, or until shreddy, basting each hour and pouring off the fat. (Skim reserved fat and use to roast wintry vegetables, fry eggs, etc.—don’t throw it away!). Meanwhile, combine the harissa and sugar in a small bowl.
  • When the lamb is shreddable, brush the harissa-mixture all over the fatcap, and scatter the beans around the lamb. Using a spoon, coat the beans in the pan drippings. Return pan to oven, and broil for 5 to 7 minutes, or until the lamb is charred in places, and beans look a little frizzled.
  • Let lamb cool slightly before removing the upper crisp crust. Shred meat finely with two forks, and use scissors or a knife to break up the crisped crust, folding it into the shredded meat and beans. Toss to coat the beans and beat in the pan drippings once again, and return to the broiler for another 3 to 5 minutes, or until crisped in spots.
  • Whisk together the garlic, 1 teaspoon flaky salt, lemon juice, vinegar, and oil in a large mixing bowl. Shower in the salad greens, and toss to coat. Finish with a few cracks of black pepper and additional flaky salt, if desired. Divide the lamb and beans onto plates, and top with the garlicky greens.

Add To Shopping List