Roast leg of lamb with tomato and beans

Roast leg of lamb with tomato and beans

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  • 8
  • Dairy free Health conscious
  • 15 minutes
  • 1 hour
  • Beyerskloof Field Blend 2008


  • 1 x 2 kg leg of lamb
  • Sea salt and freshly ground black pepper
  • 2 T olive oil
  • 3 onions, chopped
  • 3 stalks celery, chopped
  • 1 x 250 g packet bacon, chopped
  • 1/2 cup white wine
  • 2 x 400 g cans tomatoes
  • 2 cups beef stock
  • 4 sprigs rosemary
  • 2 bulbs garlic, halved
  • 1 bay leaf
  • 2 x 400 g cans butter beans, drained

Cooking Instructions

Preheat the oven to 180°C.

Season the lamb. Heat the oil in a large frying pan and brown the lamb for 10 minutes. Set aside.

In the same pan, fry the onion, celery and bacon until the onion is soft. Deglaze the pan with the white wine, then add the tomatoes, stock, rosemary, garlic, bay leaf and beans and season to taste.

Place the lamb in an ovenproof dish and pour over the sauce. Cover with a lid or foil and roast for 1 hour.

Remove the lamb from the sauce and adjust the seasoning if necessary. Serve slices of lamb on spoonfuls of beans.

Watch our step-by-step video on how to carve your leg of lamb bere: How to carve a leg of lamb

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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