Serves 4 (with leftovers)
- 2 onions
6-8 cloves of garlic, 2 peeled and sliced the rest peeled and left whole
1.5 kg leg lamb
A few springs of Rosemary
4 tins 400 gm white beans.
1 litre chicken stock
- Thyme sprig
- Rosemary Sprig
- 2 Bay Leaves
Pre heat oven to 200C
Stab the lamb all over with a small sharp knife and place the sliced garlic and sprigs of rosemary in the slits.
Tie the extra rosemary, thyme and bay leaves together with a length of kitchen string.
Finely slice the leeks and onions. Heat a few good lugs of olive oil in a large deep baking dish and add the leeks and onions, cook until they have softened stirring occasionally. Add the cannellini beans along with their juices from the can, stock, whole garlic, and tied herbs, stir and gently bring to the boil.
Place in the oven and then place the lamb on an over rack directly above the beans so the lamb juice drip into the bean mixture.
For pink lamb cook for about 1 hour and 15 minutes. You will need to stir the bean mixture from time to time during cooking. When the lamb is cooked remove from the oven, cover with foil and allow to sit for 15 minutes. The bean mixture should be fairly thick, if it is not place on the cook top and boil rapidly to reduced the liquid. Place 1/3 of the bean mixture in a bowl and mash until smooth then return to the main pan and mix, this will give the beans a creamy texture.
Place the beans on a large platter and pile the sliced lamb on top. It is nice served with carrots and wilted spinach as shown here.
*This recipe is a version of Jamie Olivers White Beans and Lamb.