"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Leg of Lamb with White Beans Recipe

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This recipe for Leg of Lamb with White Beans, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


1# great Northern beans
1/4 c. olive oil
2# onions, thinly sliced
1 clove garlic, minced
1 T. Salt divided
1 t. dried rosemary, crushed, divided
1 t. dried thyme divided
1/4 t. freshly ground pepper
1 - 32 oz. can Italian tomatoes, drained
1 - 6 to 7# leg of lamb
2 cloves garlic, cut into slivers
Chopped fresh parsley

Soak beans overnight in water to cover. Drain beans. Add
water to cover and bring to boil. Reduce heat and simmer 1
hour or until beans are tender but not mushy. Drain and set
aside. Saute onion and garlic in olive oil until tender. Combine
beans, onion mixture, t. salt, 1/2 t. rosemary, 1/2 t. thyme
pepper, tomatoes in a roasting pan, stirring to combine.
Trim fat from lamb. Make slits in lamb and insert garlic
slivers. Sprinkle lamb with remaining salt, rosemary and
thyme. Place lamb in roasting pan, and bake uncovered at
325 for 2 1/2 to 3 hours. Let stand 20 minutes before
carving. Garnish with parsley.

Number Of Servings:
Number Of Servings:




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