Leg Of Lamb With Savory Beans Recipes

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LEG OF LAMB WITH SAVORY BEANS



Leg of Lamb With Savory Beans image

In France, gigot d'agneau - leg of lamb - is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it's also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it's ready for the oven.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25

1 pound flageolet or white beans, such as cannellini (about 2 cups)
2 whole cloves
1 medium onion, halved
2 bay leaves
1 large carrot, cut into 2-inch chunks
1 whole head garlic, cut in half horizontally
1 small fistful of thyme sprigs
1 teaspoon kosher salt
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely cut chives
1 teaspoon grated lemon zest (from 1 lemon)
3 tablespoons extra-virgin olive oil
Black pepper, to taste
1 (8- to 9-pound) leg of lamb, bone-in, trimmed and tied (a butcher can do this)
6 medium garlic cloves, cut into quarters lengthwise
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
4 medium onions, halved crosswise
2 celery stalks, cut into 3-inch-long pieces
2 thyme bunches
2 rosemary bunches
2 cups dry white wine
1 1/2 pounds small, young carrots
2 tablespoons unsalted butter
Watercress, for garnish (optional)

Steps:

  • Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt. Bring to a boil, then turn heat to a bare simmer and cover with lid ajar. (The slow simmer keeps the beans from bursting.) After 30 minutes, taste the bean broth, and add salt as necessary. Cook for about another 30 minutes, but check for tenderness after 15 minutes. Turn off the heat and let beans cool in their cooking liquid. (You may cook the beans several hours, or up to 1 day, in advance.)
  • Meanwhile, prepare the lamb: With a sharp paring knife, make 24 small slits over the surface of the lamb. Using your fingers, push a garlic sliver into each slit.
  • Season the leg generously all over with kosher salt, then sprinkle with about 1 teaspoon black pepper. Drizzle with about 2 tablespoons olive oil, and massage oil and seasonings all over the meat. Leave at room temperature for at least an hour. (Alternatively, wrap and refrigerate the seasoned leg for up to 24 hours. Bring to room temperature before proceeding.)
  • Heat oven to 475 degrees. In a sturdy roasting pan, arrange the onions and celery. Lay down the thyme and rosemary branches and set the lamb leg on top. Roast, uncovered, for 20 minutes, then add wine to the pan and turn heat to 350 degrees. Continue cooking, basting the roast occasionally, until the internal temperature reaches 130 degrees for medium-rare or 140 for medium, which will take up to 1 1/2 hours.
  • Transfer the roast to a cutting board and keep warm, tented with foil, for 15 to 20 minutes. Remove the onions, celery, thyme and rosemary from the roasting pan and discard. Skim fat from surface of pan juices.
  • Set pan over medium-high heat and bring to a simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust with a splash of water if the pan juices are too salty.
  • While lamb is resting, boil carrots in well-salted water until tender, 10 to 12 minutes. Drain, toss with butter and keep warm.
  • Reheat the beans in their broth, then drain reserving bean broth for another use. Remove and discard onion, bay leaves, carrot, garlic and thyme. Put beans in a warm serving dish. Toss beans gently with the parsley, chives, lemon zest, olive oil and pepper. Reheat pan juices, strain and pour into a serving vessel.
  • Carve the lamb and arrange on serving platter along with the carrots. Garnish with watercress, if desired.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Steps:

  • In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

SPICED ROAST LEG OF LAMB



Spiced Roast Leg of Lamb image

This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.

Provided by threeovens

Categories     Lamb/Sheep

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs leg of lamb
4 garlic cloves, crushed
1 teaspoon ground cumin
2 teaspoons ground annatto seed or 2 teaspoons ground turmeric
2 tablespoons sweet paprika
1 teaspoon dried oregano
3 tablespoons olive oil
3 red peppers, cored seeded and sliced thick
1 (14 ounce) can black-eyed peas, rinsed and drained
7 tablespoons dry white wine
kosher salt & freshly ground black pepper
cooked white rice or prepared polenta, for serving

Steps:

  • Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
  • Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
  • Preheat oven to 350 degrees F.
  • Place lamb in a roasting pan and surround with the peppers and black eyed peas.
  • Pour in the wine, drizzle with remaining oil, and season with salt.
  • Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
  • Let lamb rest for 15 minutes before serving.
  • Serve with cooked rice or polenta.

Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4

GARLIC-STUDDED LEG OF LAMB



Garlic-Studded Leg of Lamb image

Provided by James Beard

Categories     Garlic     Lamb     Roast     Fall     House & Garden

Number Of Ingredients 6

4-5 garlic cloves
1 leg of lamb, cut without chops attached but with the shank bone left intact
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary or tarragon
White beans (for serving)
Peeled, seeded, and finely chopped fresh tomato (for serving)

Steps:

  • Preheat oven to 325°F. Peel and sliver 4-5 cloves garlic. Make incisions in the leg with a very sharp pointed knife (such as small French paring knife). Force the slivers into the incisions and rub the roast well with salt, pepper, and rosemary or tarragon. Place on a rack and roast until it registers 130-135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.
  • Serve with white beans, blended with the pan juices, and a bit of peeled, seeded and finely chopped fresh tomato. Drink a Chinon or a Bourgeuil.
  • Variations
  • Provençal I: Cut 4-6 cloves garlic into slivers. Make fairly deep incisions in the leg and alternate garlic and anchovy fillets in the incisions (you will not need to add much salt to this anchovied leg). Roast. Serve with a ratatouille and drink a Châteauneuf-du-Pape.
  • Provençal II: Make incisions in the leg and stuff with garlic, pistachio nuts, and anchovies, pushing them deep into the incisions. Rub the leg with a touch of thyme and summer savory and roast. Salt lightly and serve with a gratin of eggplant. Drink a well-chilled Tavel.

ROAST LEG OF LAMB WITH GRILLED SUMMER BEANS AND ANCHOVY-PARSLEY BUTTER



Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter image

This homey spot, which gets its name from the tidal strait that runs between Brooklyn and Governors Island, is a neighborhood favorite. Locals crowd around the butcher-block bar and take a seat at the communal table crafted from ceiling beams from a local warehouse. Chef Ryan Angulo keeps diners satisfied with house-made pickles, Brooklyn-made mozzarella, and hearty hunks of meat, like the roast leg of lamb here.

Provided by Ryan Angulo

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 6 3/4-pound bone-in leg of lamb, well trimmed
11 anchovy fillets; 8 halved, 3 whole
7 garlic cloves; 4 quartered, 3 whole
10 1/2 tablespoons olive oil, divided, plus additional (for brushing lamb)
1 1/2 cups (lightly packed) fresh Italian parsley leaves
2 1/4 teaspoons finely grated lemon peel
6 tablespoons (3/4 stick) unsalted butter, room temperature
Coarse kosher salt
2 1/2 pounds summer beans (such as green, purple, and yellow wax beans)
1 1/2 tablespoons fresh lemon juice
Grill basket for barbecue

Steps:

  • Using small sharp knife, make sixteen 1-inch-deep slits all over lamb. Push 1/2 anchovy and 1 garlic quarter into each slit. Place lamb on small rack in center of large rimmed baking sheet. Brush lamb with olive oil. Cover with plastic wrap; chill overnight.
  • Combine parsley, 3 whole anchovies, 3 whole garlic cloves, and lemon peel in processor. Add 6 tablespoons olive oil; blend to coarse paste. Add butter; blend until smooth. Season butter with coarse salt and freshly ground pepper. Transfer anchovy-parsley butter to small bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
  • Preheat oven to 450°F. Roast lamb uncovered 30 minutes. Reduce heat to 325°F. Roast lamb until thermometer inserted into thickest part registers 135°F to 140°F, about 1 hour longer. Let lamb rest 30 to 45 minutes.
  • Meanwhile, prepare barbecue (medium-high heat). Combine beans and 3 tablespoons oil in large bowl; sprinkle with coarse salt and pepper and toss to coat.
  • Place grill basket on barbecue. Spread out beans in basket (reserve bowl). Grill beans until slightly charred, tossing often, 15 to 18 minutes. Return beans to reserved bowl. Toss with 1 1/2 tablespoons oil and 1 1/2 tablespoons lemon juice. Season with coarse salt and pepper.
  • Transfer lamb to platter. Serve with grilled beans and anchovy-parsley butter.

SAVORY LEG OF LAMB



Savory Leg of Lamb image

This is a great way to roast a leg of lamb. You may also use a butterflied leg and rub the rosemary blend inside and out - you do not need to score the lamb if you rub the mixture inside. I found this recipe on the net. It is good.

Provided by Bergy

Categories     Lamb/Sheep

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 large lemons
1/4 cup fresh rosemary
4 garlic cloves
2 tablespoons virgin olive oil (I use lite)
2 teaspoons fresh lemon juice
salt
7 lbs leg of lamb (bone in)
2 1/2 lbs small red potatoes
3 tablespoons fresh minced chives

Steps:

  • Preheat oven to 350°F.
  • Using a veggie peeler peel the yellow rind from one lemon, do not cut the pith with it Remove pith from this lemon and remove the rind and pith from the second lemon Slice each lemon across into 6 slices.
  • Drop the zest (yellow saved peel) into a sauce pan of boiling water, blanch 1 minute& remove from water In your blender or food processor process the rosemary leaves, garlic, blanched zest, 1 tbsp oil, lemon juice, season with salt. Process until everything is chopped fine.
  • Score the lamb leg with small cuts all over and rub the rosemary mixture into the cuts Put the lemon slices on the bottom of your roasting pan and put the lamb on top of them.
  • Roast lamb for 45 minutes.
  • Meanwhile scrub the potatoes and cut then in half or quarter them, depending on their size boil for 5 minutes, drain and sprinkle remaining 1 tbsp of oil evenly over them.
  • Arrange the potatoes around the lamb and continue roasting for a further 50 minutes or until it reaches your desired temp (140°F for med rare, 160°F med & 170°F well done) take out the lamb and let it rest for 15 minutes (I cover it with foil).
  • Increase oven temp to 450°F.
  • Arrange the potatoes with the lemon slices in one layer and return to the oven for 5-10 minutes or until the potatoes are golden; toss lemon & potatoes with the chives. Serve along side the roast lamb.

Nutrition Facts : Calories 1892.5, Fat 114.4, SaturatedFat 47.1, Cholesterol 531.9, Sodium 472.3, Carbohydrate 57, Fiber 9.2, Sugar 2.3, Protein 154.2

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