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Garlic Roasted Leg Of Lamb With Tuscan White Beans

Ingredients

Scale
  • Garlic Roasted Leg of Lamb
  • 5 1/2 – 6 pound leg of lamb
  • 1 tablespoon extra-virgin olive oil
  • 3 large cloves garlic, peeled and thinly sliced
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 Recipe Tuscan White Beans*

For the Tuscan White Beans

  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped fresh sage leaves (2 teaspoons dried)
  • 5 large Roma tomatoes, seeded and finely diced
  • 2 cups of Randall Great Northern Beans, drained and rinsed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon crushed red chile pepper
  • 1/4 cup chopped Italian parsley

Instructions

Tuscan White Beans

  1. Heat the oil in a large skillet or Dutch oven. Stir in the garlic, sage and tomatoes. Cook, stirring often, for 5 minutes. Stir in the Randall beans, salt and pepper.
  2. Cover the pan and reduce to low heat. Cook, stirring occasionally, for 15 minutes.
  3. Stir in the parsley. Taste and correct the seasonings.
  4. All fresh herbs should be submerged in lukewarm water to remove all dirt and grit. Dry with absorbent paper or cloth towels, then wrap in absorbent white paper towels and seal in a plastic bag. Store in the crisper drawer of the refrigerator and the herbs should remain fresh and crisp for several days.

Garlic Roasted Leg of Lamb

  1. Trim all of the fat from the outside of the lamb. Using a small sharp knife make small incisions in the surface of the lamb and fill each with a sliver of garlic, using the tip of the knife blade to push the garlic into each slit.
  2. Mix together the mustard, olive oil, pepper, salt and lemon juice. Spread the mixture over the top and sides of the lamb. Place in a shallow dish. Allow to sit at room temperature for 2 hours. (Or cover with plastic wrap and chill overnight or for several hours.)
  3. To roast, place on a rack in a shallow roasting pan. Place in a preheated 450° oven for 15 minutes. Reduce heat to 325° and roast for about 1 hour for medium-rare. (Longer if you prefer medium to well.)
  4. Place the lamb on a large platter and spoon the white beans around it. Garnish with sprigs of fresh rosemary.
  5. To serve: Carve lamb, across the grain, into slices and serve with the Tuscan white beans*.
  6. Garlic cloves are easy to peel if the clove is first placed, flat side down, on a board and given a sound smack with the side of a chef’s knife blade or a cleaver. That loosens the peeling and the clove pops right out.

Find it online: https://randallbeans.com/2015/04/29/garlic-roasted-leg-of-lamb-with-tuscan-white-beans/

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