AOH :: LAMBBE.TXT|
Lamb and Beans
LAMB AND BEANS
1 lb dried Northern/Navy beans
3 cloves garlic
1/4 cup butter
2 lb thinly sliced onions
1 tsp dried rosemary
1 tsp dried thyme
3 tsp salt
1/4 tsp fresh ground black pepper
2, 1 lb cans drained Italian plum tomatoes
7 lb. leg of lamb
fresh chopped parsley
Wash beans, drain. In 6 qt. kettle, combine beans and 6 cups cold water.
Bring to a boil, reduce heat and simmer 2 mins. Cover, remove from heat, let
stand 1 hour. Drain beans. Reserve liquid and add water to make 2 qts.
Return beans and liquid to kettle, bring to boil. Reduce heat, simmer
gently, covered for 1 hr. (beans are tender, not mushy). Drain beans in
colander. Preheat oven to 325. Crush 1 clove garlic in garlic press.
In hot butter in large skillet, saute onion and crushed garlic 10 min. In
shallow roasting pan, combine beans, onion, 1/2 tsp. rosemary, 1/2 tsp
thyme, 2 tsp salt, pepper and tomatoes. Mix well.
Wipe lamb with damp paper towels, trim off most fat. Make 6 slits in
flesh and insert slivers of remaining garlic. Sprinkle lamb with remaining
rosemary, thyme, salt.
Place lamb on top of beans, roast uncovered 3 3 1/2 hours (175 0n meat
thermometer for well done, roast 20 mins less for medium-well or pink).
Remove lamb to heated platter, let stand 20 mins. Cut long, thin, flat
slices from leg, spoon beans around lamb, sprinkle with parsley.
The entire AOH site is optimized to look best in Firefox® 3 on a widescreen monitor (1440x900 or better).
Site design & layout copyright © 1986- AOH
We do not send spam. If you have received spam bearing an artofhacking.com email address, please forward it with full headers to email@example.com.