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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 604.6
  • Total Fat: 24.6 g
  • Cholesterol: 254.2 mg
  • Sodium: 221.2 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 83.1 g

View full nutritional breakdown of Leg of Lamb with White Beans calories by ingredient
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Leg of Lamb with White Beans

Submitted by: NAPLESNANCY
Leg of Lamb with White Beans

Introduction

Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."



Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."




Number of Servings: 12

Ingredients

    1 lb dried navy beans (Great Northern)
    3 garlic cloves
    1/4 cup butter or 1/4 cup margarine
    2 lbs onions , thinly sliced
    1 teaspoon dried rosemary leaves
    1 teaspoon dried thyme leaves
    1/4 teaspoon pepper
    1 (35 oz) can Italian plum tomatoes , drained
    7 lbs leg of lamb
    chopped parsley



Tips

I use cannellini beans instead of navy beans

Serve with a crisp green salad


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Directions

Rinse and drain beans. In a 6-quart kettle, combine beans with 6 cups cold water. Bring to boiling; reduce heat and simmer 2 minutes. Cover; remove from heat; let stand 1 hour. Drain beans, reserving lequid. Measure liquid. Add water to make 2 quarts.

Return beans and their liquid to kettle; bring to the boil. Reduce heat and cover; simmer gently for 1 hour, or just until beans are tender but not mushy. Place beans in colander and drain. Preheat oven to 325░F.

Peel 1 clove of the garlic, and crush in garlic press.

Heat butter in large skillet; saute sliced onion and crushed garlic until golden -- about 10 minutes.

In shallow roasting pan, combine cooked beans, onion mixture, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, the pepper and tomatoes; mix well.

Pat lamb dry with paper towels; trim off most of the fat. Using a paring knife, make 6 small slits in in flesh. Peel 2 cloves garlic; cut into slivers; insert slivers of garlic in each slit in surface. Sprinkle lamb with the remaining rosemary, thyme and salt.

Arrange leg of lamb on top of beans; insert meat thermometer into the meatiest part of leg -- do not let it rest against the bone.

Roast, uncovered, 3 to 3 1/2 hours, or to 175░F on meat thermometer, for well done. Roast 20 minutes less for medium-well or pink.

To serve: Remove lamb to heated platter or carving board. Allow roast to stand about 20 minutes before carving for easier slicing. With long, sharp knife, cut long, thin, flat slices from leg. Spoon bean mixture around lamb. Garnish with parsley




Serving Size:áServes 8-10 - 4 oz lamb, one cup of vegie and tomato mixture per serving






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