Leg Of Lamb With Savory Beans Recipes

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ROAST RED WINE LAMB WITH ITALIAN BEANS

Good roast lamb is hard to beat, Lesley Waters's recipe gives it new flavour

Provided by Lesley Waters

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 13



Roast red wine lamb with Italian beans image

Steps:

  • Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
  • Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
  • Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
  • For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.

Nutrition Facts : Calories 534 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 2.02 milligram of sodium

2kg leg of lamb
4 garlic cloves , sliced
8 good sprigs thyme
5 tbsp olive oil
half a bottle red wine
zest 1 lemon
1l hot lamb stock
3 red onions , each cut into 6 wedges
2 tbsp balsamic vinegar
2 rosemary , needless roughly chopped
100g SunBlush tomato , drained and roughly chopped
3 x 400g cannellini beans
handful flatleaf parsley , roughly chopped

LEBANESE LAMB AND BEAN STEW

Categories     Soup/Stew     Bean     Lamb     Quick & Easy     Cinnamon     Clove     Gourmet     Indiana

Yield Makes 8 servings

Number Of Ingredients 11



Lebanese Lamb and Bean Stew image

Steps:

  • Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
  • Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  • *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste
Accompaniments: spiced basmati rice better-than-pita grill bread

LEG OF LAMB WITH WHITE BEANS

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."

Provided by mersaydees

Categories     One Dish Meal

Time 7h

Yield 10 serving(s)

Number Of Ingredients 11



Leg of Lamb With White Beans image

Steps:

  • 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, 2 teaspoons salt, 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 beans around lamb. Garnish with parsley.

Nutrition Facts : Calories 888.3, Fat 48.4, SaturatedFat 21.5, Cholesterol 224.9, Sodium 921.1, Carbohydrate 40.8, Fiber 13.5, Sugar 8.1, Protein 70.9

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
3 teaspoons salt
1/4 teaspoon pepper
2 (1 lb) cans Italian plum tomatoes, drained
7 lbs leg of lamb
chopped parsley

BRETON BRAISED LAMB & HARICOT BEANS

Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 3h5m

Number Of Ingredients 13



Breton braised lamb & haricot beans image

Steps:

  • Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
  • While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
  • Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
  • Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium

250g haricot beans , soaked overnight and drained
2 large onions , 1 roughly chopped, 1 quartered
3 whole carrots , peeled, 1 halved lengthways, 2 diced
2 sticks celery , 1 halved, 1 diced
2 bay leaves
bunch of parsley , stalks and leaves separated, leaves chopped
6 black peppercorns
2 tbsp olive oil
1kg braising lamb (shoulder is good), cut into chunks
4 garlic cloves , finely chopped
400g can cherry tomatoes
1 tbsp tomato purée
400ml lamb stock or chicken stock

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