Chef Duet Dinner at Caffe Boa

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TEMPE -- Get the lowdown on the Chef Duet Dinner at Caffe Boa in Tempe.

Braised Leg of Lamb, Salad of McClendon, Golden Raisins, Harissa spiced Tepary Beans

For the lamb:
2 each bone-in lamb legs
6 carrots, rough chopped
4 yellow onions, rough chopped
1 celery head, rough chopped
6 garlic cloves
2 quarts merlot
8 quarts veal stock
1 bunch thyme
1 bunch oregano
6 bay leaf

Sear lamb in olive oil until golden brown and remove. Add vegetables to pan and deglaze with red wine. Reduce wine to a syrup and add veal stock. Reduce by one-third and add lamb to pan. Cover with lid and braise until tender. When tender shred into rough pieces and cool in liquid. Stuff inside your favorite pasta or use with fettuccini. Toss carrot tops with golden raisins, sherry vinegar and rustic olive oil and season to taste.

For the beans:
2 quarts tepary beans, soaked overnight
6 quarts lamb braising liquid
1 yellow onion, small dice
2 carrots, small dice
2 celery stalks, small dice
2 garlic cloves, mince
1 bay leaf
3 thyme sprigs
6 Tbsp. harissa or roasted pepper paste

Sauté vegetables in olive oil until golden brown. Deglaze with wine. When reduced to a syrup add beans and hot stock. Cook until tender and chill. Add to pasta filling or toss with pasta noodles. Use a tangy cheese to garnish. Goat cheese or feta would be nice.

Serves 4