Easy Grilled Lamb with Rosemary & Olives and Instant Pot White Beans
A great holiday recipe or just something different to put on the grill during summer. You can also make the white beans on their own. One note: if the lamb doesn't come butterflied, ask the butcher to do it. You can add the bone to the beans for extra flavor, or just treat your dog.
Lamb and marinade
- 4 ½ to 6 pounds (2 to 2.5 kgs) boneless leg of lamb butterflied
- ¾ cup (80 g) high quality olives, pitted
- 1 tablespoon coarse salt
- 2 teaspoons ground black pepper
- 1 cup mixed fresh herbs chopped
- 6 tablespoons olive oil
- 6 cloves garlic peeled, smashed
- Juice of two lemons
- 4 ounces 125 g salt pork or thick cut bacon, cubed
- 1 medium onion chopped (about 1 cup)
- 2 medium carrots chopped (about 1 cup)
- 1 pound (500 g) dry white beans
- 1 sprig fresh rosemary
- 2 bay leaves
- 3 tablespoons fresh thyme chopped or 1 tablespoon dry
- 2 cloves garlic chopped
- 1 14 oz can chopped, seeded tomatoes
- 2 16 oz cans artichokes hearts, drained
- 2 quarts (2 liters) chicken stock
- 2 tablespoons butter
- 2 tablespoons fresh parsley chopped
- Hot sauce such as Tabasco
Marinade the lamb
Combine the ingredients in a small food processor. Blend until the olives and garlic are minced, and the mixture emulsifies. Slather on the lamb, and set into a non-reactive bowl and cover with plastic wrap. Marinate at least two hours or overnight.
Make the beans
Start the beans in a 6 qt. electric pressure cooker by sauteing the salt pork or bacon slowly over low heat until browned. Add the onion and carrots until softened. Add the beans, rosemary sprig, bay leaf, thyme, garlic, tomatoes, artichokes and enough chicken stock to cover the beans by about three inches. Secure the top and set to Manual for 28 minutes, allowing 10 to 15 minutes for pressure to build. Allow the pressure to release naturally according to your manufacturer's instruction, about 10 to 30 minutes.
Grill the lamb
Discard marinade, pat the meat dry with paper towels. If grilling a whole leg, start cooking the fat side down, about 15 to 20 minutes per side or until a meat thermometer reaches 125°F/ 51°C degrees for medium rare. Let lamb rest for 10 minutes before slicing.
Finish the beans
Finish beans with butter, salt, pepper and hot sauce to taste. Remove rosemary sprig, bay leaves, stir in chopped parsley. Serve with sliced lamb.