9 Garlic cloves
1 1/4 cup Fresh cilantro leaves
1 1/4 cup Fresh Italian parsley leaves
1 1/2 tbsp Ground cumin
3 tsp Smoked paprika
1/2 tsp Ground ginger
1/4 tsp Cayenne
4 Juice of lemons
3/4 cup Extra-virgin olive oil
1 1/4 Boneless leg of lamb (trimmed of fat and sinew)
1 pinch Salt and freshly ground black pepper
1 cup Scallions (chopped)
3 cups Cannellini beans (drained)
1/2 cup Sliced dried apricots
1/2 cup Pitted and halved large green olives
2 tbsp Honey
4 cups Baby arugula (washed and dried)
In a food processor, combine the onion, 6 cloves of garlic, 1 cup cilantro, 1 cup parsley, 1 tablespoon cumin, 2 teaspoons paprika, 1/2 teaspoon ginger, 1/4 teaspoon cayenne and 6 tablespoons lemon juice. Process to make a chunky paste. With the motor running, add the oil and process until smooth.
Pour into a baking dish large enough to also fit the lamb.
Lay the lamb on a cutting board and use a meat mallet to pound to an even thickness of about 2 inches.
Season with salt and pepper and add to the marinade, turning to coat. Cover with plastic wrap and marinate overnight in the refrigerator.
When you are ready to cook the lamb, remove it from the refrigerator and pat dry. Let the lamb sit at room temperature while you heat the grill to medium high.
When the grill is ready, brush with oil. Grill the lamb, turning once, until the lamb reaches an internal temperature of 125°F for medium rare, about 5 minutes per side.
Let rest while you make the bean salad.
In a large skillet over medium heat, add 3 tablespoons of the oil. When the oil is hot, add the scallions and 3 cloves of garlic and cook until wilted, about 3 minutes.
Add the 1 teaspoon cumin and 1 teaspoon paprika and cook until fragrant, about 1 minute. Stir in the beans, apricots, olives, 1/4 cup of the lemon juice, and the honey.
Add 3/4 cup water, bring to a simmer, and season with salt and pepper. Simmer just to bring the flavors together and soften the apricots, about 5 minutes. Stir in 1/4 cup cilantro and 1/4 cup parsley and drizzle with a little more oil.
When you’re ready to serve, thinly slice the lamb against the grain. In a medium bowl, toss the arugula with the remaining 1 tablespoon oil and remaining lemon juice. Season with salt and pepper.
Spoon the beans onto serving plates, then top with thinly sliced lamb. Mound the arugula on top and serve.