You are here

Leg Of Lamb With White Beans

deasia's picture
Ingredients
  Dried pea beans 1 Pound
  Garlic 2 Clove (10 gm)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onions 2 Pound
  Seasoned salt To Taste
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried rosemary 1 Teaspoon
  Canned italian plum tomatoes 2 Pound
  Leg of lamb 7 Pound
  Parsley 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 325F.

MAKING
2. In 6-quart kettle, combine beans with 6 cups water, bring to boiling and simmer for 2 minutes.
3. Cover, remove from heat and let it stand for 1 hour.
4. Drain beans, reserving liquid and add water to liquid to measure 2 quarts.
5. Return beans and liquid to kettle and bring to boiling.
6. Reduce heat simmer, covered for 1 hour until beans are tender and drain.
7. Crush 1 clove garlic.
8. In hot butter in large skillet, saute onion and crushed garlic until golden for about 10 minutes.
9. In shallow roasting pan, mix well combining cooked beans, onion mixture, 2 teaspoons seasoned salt, the salt, pepper, 1/2 teaspoon rosemary and the tomatoes.
10. Split remaining clove garlic and rub over lamb.
11. Sprinkle lamb lightly with seasoned salt and remaining rosemary.
12. Place lamb on beans and insert meat thermometer into meaty part—it should not rest against bone.
13. Roast uncovered 3 to 3-1/2 hours or to 175f on meat thermometer, for well done.

FINALIZING
14. Remove lamb to heated serving platter or carving board.

SERVING
15. Turn beans into serving dish sprinkle with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.190625
Average: 4.2 (16 votes)