'2 cups of dry white wine'
'1 tablespoon of salt'
'1 tablespoon of olive oil'
'2 tablespoons of ground black pepper'
'2.5 kg of lamb (do not remove the fat)'
'1 kg of dried broad beans'
'6 sprigs of parsley'
'4 cloves of garlic'
'4 stalks of green scallions, chopped'
'4 leaves of bay leaf'
'2 cups of dry white wine'
'1 tablespoon of salt'
'1 tablespoon of olive oil'
'2 tablespoons of ground black pepper'
'2.5 kg of lamb (do not remove the fat)'
'1 kg of dried broad beans'
'6 sprigs of parsley'
'4 cloves of garlic'
'4 stalks of green scallions, chopped'
'4 leaves of bay leaf'
In advance, soak the broad beans in water
Pulse the garlic, parsley, bay leaf, wine, salt, and black pepper in a blender until well combined
Cut the lamb into halves lengthwise, poke it with a fork, and season with the mixture
Cover with plastic wrap and refrigerate overnight
The next day, drain the broad beans and cook them for 1 minute in clean water
Drain and repeat the process three times
Cook the broad beans in boiling water, high heat, for 1 hour and 30 minutes or until tender
Heat the olive oil to high heat
Drain the lamb and pan-fry it, turning occasionally and seasoning with the tempering sauce, until golden brown
Cover with water and cook over low heat for 2 hours or until tender but still moist
Combine the drained broad beans and simmer for 5 minutes
Cut the lamb into slices, arrange the broad beans around it, sprinkle with chopped scallions, and serve immediately.
