Descripton
Leg of lamb is one of the few cuts of meat that can be served medium-rare or well-done and falling off the bone, as in this recipe.
Serves | 6 to 8 |
Ingredients
1 leg of lamb, about 4 lbs (1.8 Kg)
6-8 cloves garlic, cut into 3 or 4 pieces
2 Tbs (30 ml) olive oil
1 lb (450 g) spinach leaves
2 cans (15 oz, 425 g each) cannellini, flageolet, or white
navy beans, drained
2 sprigs fresh rosemary
2-3 Tbs (30-45 ml) whole green peppercorns
Salt and freshly ground pepper to taste
Instructions
Cut small slits into the leg of lamb and insert a piece of garlic in each. Heat the oil in a large baking dish big enough to hold the leg of lamb. Saute the spinach until wilted. Add the remaining ingredients and place the leg of lamb on top of them. Bake tightly covered in a 300F (150C) oven until the lamb is tender and has shrunk, exposing the end of the bone, 3 to 4 hours. Discard the rosemary sprigs, slice the lamb and serve it with the bean and spinach mixture.
Serves 6 to 8.
