Rosemary-Garlic Lamb With White Beans

Photo by James Baigrie
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 737 calories
    • Fat 41 g
    • Sat Fat 13 g
    • Cholesterol 166 mg
    • Sodium 2120 mg
    • Protein 58 mg
    • Carbohydrate 34 g
    • Fiber 7 g
    • Iron 8 mg
    • Calcium 142 mg


  1. Check 2 lemons
  2. Check 1 3 1/2-pound leg of lamb (bone in)
  3. Check 5 garlic cloves, minced
  4. Check 2tablespoons chopped fresh rosemary
  5. Check 1tablespoon plus 1/4 cup olive oil
  6. Check 1teaspoon kosher salt
  7. Check 2tablespoons Dijon mustard
  8. Check 3 15-ounce cans white beans, rinsed and drained
  9. Check 1 shallot or 1/2 small red onion, thinly sliced
  10. Check 1/4cup chopped fresh parsley


  1. Heat oven to 450° F. Halve 1 lemon and rub it all over the lamb. Squeeze its juice into a small bowl; mix with the garlic and rosemary. Cut 10 slits, 1 to 2 inches deep, all over the meat. Stuff the cuts with the garlic mixture. Rub the meat with 1 tablespoon olive oil and season with 1 tablespoon salt.
  2. Place the lamb in a roasting pan and roast for 30 minutes. Turn over and roast for 40 minutes more or until the thickest part of the meat registers 145° to 150° F. Remove from oven; let rest 10 minutes.
  3. Menu plan: Cut off 1/4 of the lamb meat and reserve for White Bean and Lamb Chili.
  4. Meanwhile, in a large bowl whisk together the mustard, juice from the remaining lemon, remaining oil, and salt. Fold in the beans, shallot, and parsley.
  5. Menu plan: Reserve 2 cups of the beans for White Bean and Lamb Chili.
  6. Thinly slice the remaining lamb and serve with the white beans and Lemon Spinach.