Braised Leg Of Lamb
|Pepper white||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Leg lamb||3 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Dried rosemary||1 Teaspoon|
|Onion||1 , sliced|
|Canned navy beans||4 Ounce, drained|
Rub the salt, pepper, sugar and crushed garlic into the meat.
Place in a bowl and pour over the oil and white wine.
Add the bay leaf and rosemary and leave to marinate for 20 minutes.
Remove the lamb from the marinade, pat dry with paper towels and place in a roasting pan.
Roast in a moderately hot oven (400° F) for 40 minutes.
Mix the onion, beans and chopped bacon with the marinade and spoon around the lamb.
Continue cooking for a further 35-10 minutes or until a meat thermometer registers 175° F.
Serve the lamb on the bed of braised beans and vegetables.
To add the finishing touch, cover the bone with a paper frill.