Olive Crusted Lamb With Adzuki Bean Stew
Ingredients
- 1/4 cup black olives (see Note), pitted and quartered
- 1/2 teaspoon light brown sugar
- 1 pound boneless lamb loin, trimmed, or 1 pound boneless leg of lamb, trimmed
- Salt and freshly ground pepper
- 1 lemon
- 2 teaspoons honey
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 fennel bulb, cored and finely chopped
- 2 cups chicken stock or low-sodium broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon ketchup
- 1 cup dried adzuki beans, soaked in water overnight and drained
- 1 tablespoon Worcestershire sauce
- 2 small zucchini (1/4 pound each), cut into thin rounds
- 1 teaspoon chopped thyme
- Fleur de sel, for garnish
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