Roast Lamb, Breton-Style
Preparation and cooking time: 60 minutes
I love beans or lentils with lamb. These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb. I used a partially boned saddle of lamb that weighed 28oz (850gr), for a bone-in leg you'd want about closer to the 3 lbs (1.5kilo) To get a good leg (or shoulder) of lamb a meat thermometer is invaluable. There will (most likely) be leftovers.....
Ingredients:
- 1 piece of lamb for roasting, leg, shoulder, saddle, 1.5 - 2.5 lb, (800-1500 gr) depending on bone, 900gr, 32oz, lean, well-trimmed leg shank roast
- 1 tsp dried rosemary
- 2 cloves garlic, 8gr, .28oz
- 1 19oz (600gr) can cannellini (white kidney beans), about 2 cups beans, 360gr, 12.7oz, drained, rinsed
- 1 leek, 80gr, 2.8oz
- 1 small carrot, 60gr, 2.1oz
- 1 rib celery, 50gr, 1.8oz
- 2 cloves garlic, 8gr, .28oz
- 2 tsp olive oil, 9gr, .32oz
- 1 tbs dried sage
- 1 tsp dried rosemary
- 1 3/4 cups whole tomatoes, 425gr, 15oz
- 2 tbs white wine, 30gr, 1oz
- 2 tbs chicken stock, 28gr, 1oz
Instructions:
- White Beans: Clean and slice leek.
- Chop celery, carrot and mince garlic.
- Drain beans.
- Heat oil in medium skillet. Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes.
- Add herbs and beans.
- Drain tomatoes, reserving juice/sauce for soup. Roughly chop tomatoes and add to beans.
- Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender.
- When lamb is done remove from pan and add the beans to lamb roasting pan along with chicken stock and wine. Stir to loosen the brown bits and combine flavors.
- Lamb: Peel and cut garlic into slivers, 10 - 12 in all.
- Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit.
- Sprinkle with rosemary.
- Place the lamb in a roasting pan just large enough to hold it easily. Roast in 450F (230C) oven for 20 minutes.
- Reduce the oven temperature to 400F (200C) and roast for another 15 minutes per pound, or until done to your liking. If the pan juices start to burn add a couple of tbs of hot water. Use a meat thermometer, if you have one and roast to 130F (54C) for rosy or cut and peak. When done, remove the lamb, cover loosely with foil and let rest.
- Add beans and stock to pan, scraping and stirring with a spatula to get all the browned bits.
- To Serve: Spoon beans onto a platter. Slice some of the lamb, arrange on beans, along with the rest of the roast and serve.
Leftovers? Make Risotto...
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 2461 / 615 Total Carbohydrates: 133 / 33 Dietary Fiber: 32 / 8 Total Fat: 116 / 29 Saturated Fat: 46 / 11.5 Cholesterol: 608 / 152 Protein: 214 / 53.5 Calcium: 640 / 160 Sodium: 2149 / 537 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
