Nothing says springtime like an Easter Sunday lamb with Randall Great Northern Beans on the side. If possible, finish the lamb in a pizza oven to get a nice, deep char. The lemon will lift this dish even higher with its bright and vibrant acidity. Serve this rich and flavorful meal with a garden salad or a roasted springtime vegetable, such as asparagus, for an Easter dinner your family won’t soon forget! 


• 2 Tbsp of olive oil (add more if needed)

• 1 carrot, diced

• ½ fennel bulb, diced

• ½ yellow onion, diced

• 3 garlic cloves, minced

• 1 cup of dry white wine

• 1 Tbsp of fresh thyme

• 2 bay leaves

• 2 tsp chili flakes

• Zest of a lemon

• 1 anchovy fillet, minced (optional)

• 4½ cups of Randall Great Northern Beans

• 3-4 lbs cooked lamb shoulder, bone-in

• Black pepper, to taste

• Kosher salt, to taste


    Preheat your oven to 400 degrees F.

    To a large skillet, add the olive oil, carrot, fennel, onions, and garlic. Season with a pinch of salt and black pepper and sweat the vegetables for 4-5 minutes. Add the white wine and reduce by half. Add the fresh thyme, bay leaves, chili flakes, lemon zest, and the anchovy (optional). Pour in the Randall Great Northern Beans and stir until they are mixed into the vegetables.

    Add the chicken stock until the liquid nearly reaches the surface of the beans, and cook for 30-40 minutes until the liquid is fully evaporated from the beans and they begin to form a crust. 

    Remove the beans from the oven and lay the cooked and sliced lamb shoulder on top. Arrange the oven rack to the second highest slot, then rub olive oil all over the lamb and broil it until charred and crisped all over, about 5 or so minutes, depending on your oven.

    Carefully remove the dish from the oven and remove the bay leaves.

    Squeeze fresh lemon juice on top, and add fresh herbs. 

    Recipe inspired by and picture courtesy of