Recipe

Braised Leg Of Lamb Recipe

	Jaeleepoms / All my dishes 1 year, 1 month ago My late father-in-law was known for this recipe. For those for which lamb isn't a favorite, this is a nice mild flavor. My FIL joked that the lamb was cooked basically to flavor the beans, they are so good! Prep:60m Cook:120m Servings:6	Jaeleepoms
	lamb beans

Does this look good? Yeah! / Nope

Fans

deedeec

unswissmis

Ingredients

1 tsp salt

1 tsp white pepper

1 tsp sugar

1 clove garlic, crushed

3 lb leg of lamb

6 Tbs oil

1/2 pint white wine

1 bay leaf

1 tsp dried rosemary

1 sliced large sweet onion

4 cans white beans (Haricot or navy)

2 oz streaked bacon, chopped

Directions

Rub the salt, pepper, sugar and crushed garlic into the meat. Place in a bowl. Pour oil and wine over. Add Bay leaf and Rosemary. Leave to marinade 20 minutes.

Remove lamb from the marinade and pat dry with paper towel and place in a roasting pan.

Cook in moderately hot oven (400F) for 40 minutes.

Mix the onion, beans and chopped bacon with the marinade and spoon around the lamb.

Cook for 35-40 more minutes. Slice and serve lamb on a bed of braised beans.

Recent Gawkers

rockyrub

cgendy

dophad

mumkin

Not quite what you're looking for? See more Main Dish / Lamb

Or see more just like this

Comments

unswissmiss 1 year ago said:
This looks delicious - would love to make it. But is it a whole leg of lamb, deboned, sliced across the bone...? Does there need to be any braising liquid? And do you cover the roasting pan?

jaeleepoms 12 months ago said:
We've used both with bone or deboned - it's not the whole leg. You want a dry heat at first to help brown the meat, so no braising liquid added with the lamb. The lamb will sort of baste itself - and when you add the beans, you'll be adding the marinade from the lamb as well for liquids. I don't cover, unless the lamb looks like it's getting rather browned, then very loosely cover with foil. You want the beans to cook into a thicker sauce.

deedeec 12 months ago said:
To the best of my memory, Dad always used a leg of lamb. The braising liquid is the marinade with the beans. The leg of lamb will weep a good amount of juice. I wouldn't add extra liquid unless it looked like the beans were burning. The lamb browns for the first 40 minutes without additional liquid.

I LOVE this recipe. It is sooo good. Unfortunately I never make it, as my husband is violently alergic to lamb. :( I only get lamb when I go out and can order it in restaurant.

Debbie

unswissmiss 10 months ago said:
We've had a run of chilly weather here, so I've finally got around to trying this. YUM! Made a few modifications: used slices of bone-in leg of lamb, skipped the bacon (none in the house, it never lasts long), subbed lentils for beans, used LOTS of extra garlic, and added a few chopped carrots. Flavors were excellent. Beans and white wine really balanced the richness of the lamb. Definitely don't need any extra liquid, and I skipped the dry roasting stage. Very adaptable!

Add a Comment