Ingredients

Method

• 1.5–2 kg free-range leg of lamb
• 2 cloves garlic, thinly sliced
• 12-16 small rosemary sprigs
• sea salt and freshly ground black pepper, to taste
• 1 T olive oil
• baby spinach salad, for serving
For the beans:
• 2 onions, thinly sliced
• 2-3 T olive oil
• 2 cloves garlic, crushed
• 1 x 400 g can canned tomatoes
• 2 x 400 g cans haricot beans or Chickpeas, Haricot and Adzuki Beans and Oats drained and rinsed
• 1-2 sprigs rosemary
• sea salt and freshly ground black pepper, to taste
• 2 cups lamb or chicken stock

Method

Ingredients

1. Preheat the oven to 180°C. Using a small, sharp knife, make small incisions into the lamb and stud with garlic and rosemary. Season and moisten with olive oil.

2. To make the beans, gently cook the onions in the olive oil in a large pan until softened but still pale. Stir in the garlic. Crush the tomatoes and stir into the onions. Simmer for 5 minutes. Mix in the beans, rosemary and seasoning. Turn into a greased roasting pan.

3. Place the lamb on top of the beans and add 1 cup stock. Roast uncovered for 1 1⁄2 hours, adding a little more stock now and again to prevent catching and to keep the beans moist, until the lamb is browned and tender, and the beans slightly crusty. Allow the meat to rest for 10 minutes. Slice thinly and serve with the beans.