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April 23, 2024

Wood Fired American Braised Lamb with White Bean Hummus


Recipe Provided By
Chef JD Herrera


Plated Braised American Leg of Lamb


  • 1 whole boneless American Lamb Leg (about 5-6 lbs)
  • fresh oregano
  • 4 cups red wine
  • 2 oranges, thinly sliced
  • 8 cloves garlic
  • 2 onions, sliced
  • 2 carrots, peeled and sliced
  • 4 cups chicken or beef stock
  • 1 bay leaf
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1tablespoon cumin

Marinated Gigante Beans:

  • 2  cups gigante beans, dried
  • water, for soaking and cooking
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons red wine vinegar
  • 1 lemon, zest and juice
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)

White Bean Hummus:

  • 2 cups canned white beans (such as cannellini or navy beans), drained and rinsed
  • 2 cloves garlic, minced
  • 1/3 cup tahini (sesame paste)
  • 2 tablespoons extra virgin olive oil, plus extra for garnish
  • juice of 1 lemon
  • 1/2 teaspoon ground cumin
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 teaspoon paprika, for garnish
  • fresh parsley, chopped (for garnish)


Cut lamb into 3 inch chunks and season with salt, pepper, and cumin. Cover with 2 cups red wine and 2 cups stock and marinate overnight. 

Preheat your oven to 325°F (160°C).

Heat a few tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and sear it on all sides until golden brown (alternatively you can do this over the grill for extra smoky flavor), about 3-4 minutes per side.

Reduce heat to medium. Add the sliced onions and carrots to the pot and sauté until they begin to soften, about 5 minutes.

Pour in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Add the stock, bay leaf, and the orange slices to the pot. Bring to a boil.

Return the lamb to the pot. Cover tightly with a lid or foil and place in the oven.

Braise in the oven for about 2.5 to 3 hours, or until the lamb is very tender.

Rest and Serve: Remove the lamb from the oven and let it rest for about 15 minutes before slicing.

Serve slices of lamb with some of the braising vegetables and oranges, drizzled with the cooking liquid as sauce.

For the Gigante Beans

Rinse the gigante beans under cold water. Place them in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours.

Drain and rinse the soaked beans. Transfer them to a large pot and cover with fresh water.

Bring the water to a boil, then reduce the heat and simmer gently until the beans are tender but not mushy, about 60-90 minutes. Check the beans occasionally and add more water if needed.

Once cooked, drain the beans and let them cool slightly.

In a mixing bowl, combine olive oil, minced garlic, red onion, parsley, red wine vinegar, lemon zest, lemon juice, dried oregano, red pepper flakes (if using), salt, and black pepper.

Add the warm beans to the bowl and toss gently to coat evenly with the marinade.

Let the beans marinate at room temperature for at least 1 hour, or refrigerate for longer to develop more flavor. Stir occasionally to redistribute the dressing.

Additional Tips: These beans can be stored in the refrigerator for up to 5 days. The flavors will continue to meld and improve over time.

If gigante beans are unavailable, large butter beans or cannellini beans can be used as a substitute.

For the White Bean Hummus

Ensure the white beans are thoroughly rinsed and drained. This helps in achieving a smooth texture for the hummus.

Blend in a food processor, combine the white beans, minced garlic, tahini, olive oil, lemon juice, and ground cumin.

Blend until the mixture is completely smooth. If the hummus is too thick, add a little water, one tablespoon at a time, until it reaches your desired consistency.Season the hummus with salt and freshly ground black pepper to taste. Blend again to mix the seasonings thoroughly.

To Finish, Garnish and Serve:

Transfer the hummus to a serving plate. Create a shallow well in the center of the hummus and serve the marinated gigante beans on top of it. 

Once the lamb has cooled down you can break it into little pieces (shredded), and reheat on a small pan until crispy. Serve over gigante beans. Garnish with chives.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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