Rosemary-Garlic Lamb With White Beans

Rosemary-Garlic Lamb With White Beans
James Baigrie

Serves 4
preparation
20
minutes
cooking
90
minutes

Ingredients

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

Directions

  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.
Kay Chun
October 2002

Nutritional Information

  • Per Serving
  • Calories 737
  • Calcium 142 mg
  • Carbohydrate 34 g
  • Cholesterol 166 mg
  • Fat 41 g
  • Fiber 7 g
  • Iron 8 mg
  • Protein 58 mg
  • Sat Fat 13 g
  • Sodium 2120 mg
What does this mean? See Nutrition 101.