2 cups fresh bread crumbs |
6 cloves finely chopped garlic |
2 tablespoons chopped rosemary |
2 tablespoons chopped parsley |
3 tablespoons olive oil |
3/4 tablespoons dijon mustard |
salt and freshly ground black pepper |
leg of lamb (6 to 7 pounds), boned |
1/2 pound white beans, soaked and cooked (reserve 1/3 cup cooking liquid) |
1/2 pound garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid) |
4 artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid |
2 tablespoons olive oil |
2 shallots, finely sliced |
1 large carrot, diced |
1 stalk celery, diced |
1/3 cup white bean cooking liquid |
1/3 cup garbanzo bean cooking liquid |
1/3 cup artichoke cooking liquid |
3 cups chicken stock |
2 tablespoons unsalted cold butter |
1 tablespoon finely chopped fresh thyme |
2 tablespoons finely chopped fresh parsley |
salt and freshly ground pepper |
1/4 pound pancetta, julienned, sauteed until crisp |
4 oven-dried tomatoes |