Lemon-and-Mint Roast Leg of Lamb with Flageolets
Carrie Nahabedian, chef and co-owner of Chicago's Naha, says this recipe marries her family's Armenian-Greek heritage with her French culinary training. Ask your butcher to remove the haitch and thigh bones from the leg of lamb. More Amazing Lamb Recipes
The meat and beans can be prepared through Step 3; refrigerate separately overnight. Bring to room temperature before proceeding.
Contrast the intense, gamy lamb and salty olives in this dish with Zinfandel's full-throttle, berry-tinged fruit and juicy acidity.