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Lamb with white beans
Lamb with white beans

Lamb with white beans

Preparation 20 minutes
Cooking time 1 hour
Servings 4 to 6

Ingredients

  • 500 ml (2 cups) white kidney beans
  • 1 large onion, studded with 3 cloves
  • 2 medium carrots, peeled, cut in half
  • 2.5 ml (1/2 tsp) dried thyme
  • 1 large bay leaf
  • 45 ml (3 tbsp) olive oil
  • 2 medium onions, sliced
  • 15 ml (1 tbsp) garlic, chopped
  • 1 398 ml (13 oz) can of diced tomatoes
  • 10 ml (2 tsp) sugar
  • Salt and freshly ground black pepper
  • 1 boneless leg of lamb, about 800 g (1 3/4 lb)
  • 2 garlic cloves, peeled, cut into quarters lengthwise
  • 15 ml (1 tbsp) fresh rosemary, chopped
  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) fresh parsley, chopped

Preparation

  1. Preheat the oven to 190 °C (375 °F).
  2. Soak the white beans in cold water overnight.
  3. Drain and rinse the beans. Place them in a large cooking pot.
  4. Fill the pot with cold water to 2.5 cm (1 in.) above the beans.
  5. Add the onion studded with 3 cloves, the carrots, thyme and bay leaf.
  6. Cover and cook over medium heat, skimming at the beginning of cooking.
  7. Adjust the heat until the beans simmer.
  8. Cook for 40 minutes.
  9. In a frying pan, heat 30 ml (2 tbsp) of olive oil over medium-high heat.
  10. Sweat the onions for 3 to 4 minutes, stirring occasionally.
  11. Add the chopped garlic and cook for 1 minute, stirring constantly.
  12. Add the diced tomatoes and sugar.
  13. Cook over low heat for 20 minutes.
  14. Place the leg of lamb on a roasting pan.
  15. With the tip of a sharp knife, pierce 8 well-spaced holes in the lamb and fill each hole with a slice of garlic.
  16. Brush the lamb with 15 ml (1 tbsp) olive oil. Season with salt and pepper.
  17. Sprinkle with chopped fresh rosemary.
  18. Cook in the oven for about 40 minutes for rare, or less for rosy perfection.
  19. After cooking the beans for 40 minutes, drain them, reserving part of the cooking water.
  20. Place the beans in the pot.
  21. Add the tomato mixture and stir.
  22. Add about 125 ml (1/2 cup) of cooking water and stir.
  23. Cover and simmer over low heat for about 20 minutes, or until the beans are tender.
  24. Add the butter and chopped parsley.
  25. Taste and adjust the seasoning. Set aside and keep warm.
  26. Remove the roast leg of lamb from the oven.
  27. Cover with aluminum foil. Set aside for 10 minutes.
  28. Slice the lamb and serve with the beans immediately.
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