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