Braised Leg Of Lamb
From jaeleepoms 16 years agoIngredients
- 1 tsp salt shopping list
- 1 tsp white pepper shopping list
- 1 tsp sugar shopping list
- 1 clove garlic, crushed shopping list
- 3 lb leg of lamb shopping list
- 6 Tbs oil shopping list
- 1/2 pint white wine shopping list
- 1 bay leaf shopping list
- 1 tsp dried rosemary shopping list
- 1 sliced large sweet onion shopping list
- 4 cans white beans (Haricot or navy) shopping list
- 2 oz streaked bacon, chopped shopping list
How to make it
- 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.
People Who Like This Dish 2
- reviews Anycity, Anystate
- unswissmiss Basel, CH
- deedeec Seattle, WA
- jaeleepoms Mason, OH
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The Rating
Reviewed by 3 people-
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?
unswissmiss in Basel loved it -
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 e...more
unswissmiss in Basel loved it -
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 brow...more
deedeec in Seattle loved it
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