Roast Leg of Lamb
with Creamy White Beans
A stunning one-pan(ish) centrepiece – the lamb juices drip straight into the beans while it roasts
Serves4 with leftovers
Prep20–25 min
Cook1 hr 15 min (pink)
Oven200 °C
Ingredients
- 1.5 kg leg of lamb (bone-in or boneless)
- 2 onions, finely sliced
- 3 leeks, washed and finely sliced
- 6–8 cloves garlic — 2 peeled and thinly sliced, the rest peeled and left whole
- Olive oil
- Few sprigs of rosemary (plus extra for stuffing the lamb)
- 4 × 400 g tins white beans (cannellini, butter beans, or haricot) – do not drain
- 1 litre good chicken stock
- Few sprigs fresh thyme
- 2 bay leaves
- Kitchen string (for tying the herb bundle)
Method
1. Preheat oven to 200 °C (180 °C fan).
2. Stud the lamb
Using a small sharp knife, make deep slits all over the lamb. Push the sliced garlic and little pieces of rosemary into the slits. Season generously with salt and pepper.
Using a small sharp knife, make deep slits all over the lamb. Push the sliced garlic and little pieces of rosemary into the slits. Season generously with salt and pepper.
3. Make the herb bundle
Tie the extra rosemary, thyme sprigs and bay leaves together with kitchen string.
Tie the extra rosemary, thyme sprigs and bay leaves together with kitchen string.
4. Cook the base
Heat a few good glugs of olive oil in a large, deep roasting dish or oven-proof casserole over medium heat. Add onions and leeks, season, and cook 8–10 minutes until soft.
Heat a few good glugs of olive oil in a large, deep roasting dish or oven-proof casserole over medium heat. Add onions and leeks, season, and cook 8–10 minutes until soft.
5. Add beans & stock
Tip in all 4 tins of beans with their liquid, whole garlic cloves, herb bundle, and chicken stock. Stir and bring to a gentle simmer.
Tip in all 4 tins of beans with their liquid, whole garlic cloves, herb bundle, and chicken stock. Stir and bring to a gentle simmer.
6. Roast the lamb above the beans
Place the bean dish in the oven. Put the lamb on an oven rack directly above it so the juices drip down.
Roast ≈ 1 hour 15 minutes for pink lamb (55–60 °C internal). Stir beans every 20–25 min.
Place the bean dish in the oven. Put the lamb on an oven rack directly above it so the juices drip down.
Roast ≈ 1 hour 15 minutes for pink lamb (55–60 °C internal). Stir beans every 20–25 min.
7. Rest the lamb
Remove lamb, cover with foil, rest 15 minutes.
Remove lamb, cover with foil, rest 15 minutes.
8. Finish the beans
If too soupy, boil rapidly on stovetop to thicken.
Mash ⅓ of the beans smoothly and stir back in for creaminess.
If too soupy, boil rapidly on stovetop to thicken.
Mash ⅓ of the beans smoothly and stir back in for creaminess.
9. Serve
Spoon creamy beans onto a large platter, carve lamb into thick slices and pile on top.
Perfect with carrots and wilted spinach.
Spoon creamy beans onto a large platter, carve lamb into thick slices and pile on top.
Perfect with carrots and wilted spinach.
Pro tips
• Bone-in leg = maximum flavour and drama
• Never drain the beans — their liquid makes the sauce
• Leftovers → incredible shepherd’s pie or soup
• Bone-in leg = maximum flavour and drama
• Never drain the beans — their liquid makes the sauce
• Leftovers → incredible shepherd’s pie or soup
A loving version of Jamie Oliver’s legendary Lamb with White Beans
