Rosemary-Garlic Lamb with White Beans

Name: Rosemary-Garlic Lamb with White Beans
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms white beans, rinsed and drained; 2 Tbsps Dijon mustard; 59 milliliters chopped fresh parsley; 2 Tbsps chopped fresh rosemary; 5 garlic cloves, minced; 1 Tbsp kosher salt; 2 kilograms leg of lamb (bone in); 2 lemons; 1 Tbsp olive oil; 1 small shallot or 1/2 small red onion, thinly sliced

Rosemary-Garlic Lamb with White Beans is a gluten free and dairy free recipe with 4 servings. This recipe covers 55% of your daily requirements of vitamins and minerals. This main course has 748 calories, 76g of protein, and 16g of fat per serving. If you have rosemary, dijon mustard, garlic cloves, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat oven to 450 F. Halve 1 lemon and rub it all over the lamb. Squeeze its juice into a small bowl; mix with the garlic and rosemary.

Ingredients you will need

Rosemary

Garlic

Juice

Lemon

Lamb

Dry Seasoning Rub

Equipment you will use

Bowl

Oven

Cut 10 slits, 1 to 2 inches deep, all over the meat. Stuff the cuts with the garlic mixture. Rub the meat with 1 tablespoon olive oil and season with 1 tablespoon salt.

Ingredients you will need

Olive Oil

Garlic

Meat

Salt

Dry Seasoning Rub

Place the lamb in a roasting pan and roast for 30 minutes. Turn over and roast for 40 minutes more or until the thickest part of the meat registers 145 to 150 F.

Ingredients you will need

Lamb

Meat

Equipment you will use

Roasting Pan

Remove from oven; let rest 10 minutes.

Equipment you will use

Oven

Cut off 1/4 of the lamb meat and reserve for another use.

Ingredients you will need

Lamb

Meat

Meanwhile, in a large bowl whisk together the mustard, juice from the remaining lemon, remaining oil, and salt. Fold in the beans, shallot, and parsley. Reserve 2 cups of the beans for another use. Thinly slice the remaining lamb and serve with the white beans.

Ingredients you will need

White Beans