FOR THE MEATBALLS
Lamb meatballs (see mixture below): 12
FOR THE DISH
Gigante white beans : 240 g (dried weight)
Sofrito: 120 g
Butter: 100 g
Oven-dried tomatoes: 240 g
Lemons: 2 each (juiced)
Pecorino Romano: 50 g (grated)
Rosemary breadcrumbs: 40 g
Chives: 16 g (chopped)
Lemon zest: 2 each
Olive oil: to taste
Salt and black pepper: to taste
FOR THE LAMB MEATBALL MIXTURE
Lamb shoulder: 775 g (ground)
Lamb belly: 225 g (ground)
Sourdough breadcrumbs: 50 g
Salt: 10 g
Black pepper: 6 g
Dried sage: 2 g
Dried rosemary: 8 g
Eggs: 2
FOR THE GIGANTE BEANS
Gigante beans or white lima beans: 240 g
Onion: 1 (peeled and halved lengthwise)
Carrot: 1 (peeled)
Celery: 2 ribs
Bay leaf: 1
Rosemary: 1 sprig
Water: 3 qt
FOR THE SOFRITO
Yellow onion: 120 g
Celery: 60 g
Carrots: 60 g
Olive oil: 10 g
Salt: to taste
Chef Eric Bost loves this flavorful recipe because it’s easy to make and feels a bit celebratory. “Lamb feels a little fancy, while still hitting all the comfort food sweet spots,” he says. He recommends forming the meatballs while the beans are cooking, and cutting the chives and squeezing lemon at the last minute to retain freshness and intensity.
- Soak the beans overnight in water.
- In a large pot, combine the beans with their soaking liquid, carrot, celery, onion, and herbs.
- Simmer until tender, about 1½ hours.
- Remove from heat and season with salt.
- Cut tomatoes in half and arrange cut-side up on a lined baking tray.
- Season with salt, olive oil, slivered garlic, and dried marjoram.
- Bake in a 250°F oven until half-dried, about 2 hours.
- Have your butcher grind the lamb.
- Combine the ground lamb with herbs, spices, eggs, and breadcrumbs.
- Mix by hand or very briefly with a mixer paddle, just until combined—do not overmix.
- Form into meatballs slightly larger than golf balls.
- Arrange the meatballs in a lightly oiled roasting pan, slightly crowded so they stay juicy.
- Roast in a 385°F oven for 14–16 minutes, or until the internal temperature reaches 155°F.
- Rest briefly before serving.
- In a sauté pan over low heat, slowly cook the onion, celery, and carrot in olive oil with a pinch of salt until tender and lightly caramelized, 10–14 minutes.
- Cut bread into small pieces, season with olive oil and salt, and place on a lined sheet pan.
- Toast in a 300°F oven until crisp and golden.
- Cool, then pulse briefly in a food processor.
- Fold in chopped rosemary, keeping the texture rustic.
- In a shallow stockpot, combine the sofrito, cooked beans, butter, and a small amount of the bean cooking liquid.
- Bring to a brief boil to combine.
- Season with salt, pepper, and lemon juice.
- Reserve.
- Arrange the bean and sofrito mixture in a shallow serving dish.
- Top with roasted meatballs and oven-dried tomatoes.
- Finish with chopped chives, microplaned lemon zest, rosemary breadcrumbs, olive oil, grated pecorino, and coarsely ground black pepper.
