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 & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    unswissmiss ate it and 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!
    Was this review helpful? Yes Flag
    " It was good "
    deedeec ate it and 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.

    Was this review helpful? Yes Flag
  • jaeleepoms 12 years ago
    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.
    Was this review helpful? Yes Flag
    " It was excellent "
    unswissmiss ate it and 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?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes