Olive-Crusted Lamb With Adzuki Bean Stew

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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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