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Categories:
lamb garlic rosemary salt ground black pepper butter onions tomato puree tomatoes beef stock cannellini beans
Viewed: 45 - Published at: 7 years agoIngredients
- 3 1/3 lbs leg of lamb
- 4 cloves garlic, 1 thinly sliced, 3 crushed
- 2 sprigs fresh rosemary, leaves stripped from stems
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
- 2 tbsp butter
- 2 None onions, thinly sliced
- 1 can (15 oz) tomato puree
- 1 can (14 oz) diced tomatoes
- 2 cups beef stock
- 1 can (15 oz) cannellini beans, drained and rinsed
Method
- Preheat the oven to 400°F. Pierce lamb in several places with sharp knife; press sliced garlic and a little of the rosemary firmly into cuts. Rub salt and pepper over lamb.
- Melt butter in large, flameproof baking pan on stove top. Cook onions and crushed garlic, stirring, until onions are slightly browned. Stir in tomato puree, tomatoes, stock, beans and remaining rosemary; bring to a boil. Remove from heat.
- Place lamb, pierced-side down, on bean mixture; cover. Roast for 1 hour. Uncover, turn lamb carefully. Roast, brushing occasionally with tomato mixture, for 1 hour, or until lamb is cooked to desired doneness.
