You are here

Roast Lamb With Lima

Chef.Foodie's picture
Ingredients
  Dry lima beans 1 Pound (Large Size)
  Water 4 Quart
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onions 2 Pound, sliced
  Canned beef broth 13 3⁄4 Ounce (1 Can)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Leg of lamb 4 Pound, shank removed
  Garlic 3 Clove (15 gm), thinly sliced
  Rosemary 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. In a large pan, soak the beans overnight till tender
2. Drain the beans and add them to water in a 8 1/2-quart saucepot.
3. Bring the water to boil over medium heat and cover, reduce heat to low and simmer the beans for 45 minutes till done.

MAKING
4. Drain the beans when cooked and place them in a 15 1/2 X 11 x 2-inch bake & roast pan.
5. In a 12-inch fry pan, melt butter
6. Add onions to the pan and sauté for 10-11 minutes till they are lightly browned.
7. Add this to the beans in the pan
8. Combine the broth, salt, pepper and bay leaf and pour this over the beans and onions. Stir this to blend and spread this over the bottom of the pan
9. Make small slits on the top of the lamb roast and insert garlic slices in the slits
10. Sprinkle with rosemary
11. Season with salt and pepper
12. Place the roast on the bean and onion mixture and bake for 1 1/2 hours at 400°F.

FINALIZING
13. Let stand for fifteen minutes before serving

SERVING
14. Serve hot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Party
Servings: 
10

Rate It

Your rating: None
4.209375
Average: 4.2 (16 votes)