Recipe courtesy of Avec Eric, LLC
Show: Avec Eric
Print
Garlic and Rosemary Studded Leg of Lamb with Cannellini Beans
Total:
2 hr 30 min
(includes resting time)
Active:
55 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 30 min
(includes resting time)
Active:
55 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 5 heads garlic, plus 4 cloves
  • 2 pounds cannellini beans, soaked overnight in water
  • One 4-ounce piece slab bacon 
  • 1 large carrot, peeled and cut in half 
  • 1 large Spanish onion, peeled and cut in half 
  • 1 teaspoon fine sea salt 
  • One 4- to 5-pound Australian leg of lamb, bone in, shank attached 
  • 6 stalks fresh rosemary, small sprigs picked 
  • 2 teaspoons sel d'Antibes or salt and pepper 
  • 1/2 teaspoon red wine vinegar 

Directions

Preheat the oven to 400 degrees F.

Peel and quarter the cloves from 2 heads garlic. Separate but do not peel the cloves from 3 heads garlic. Peel and cut in half the remaining 4 cloves. 

Strain the beans from the soaking water, put into a large pot and cover with fresh water. Add the bacon, carrot, onion, the 4 cloves of garlic that have been cut in half and the fine sea salt. Bring the beans up to a boil over high heat, and then reduce heat to low. Cook the beans until they are tender, 45 minutes to 1 hour. More water may be added during the cooking process to keep the beans covered. Once cooked, remove from heat.

Place the leg of lamb on a large cutting board. Make small incisions in the meat in even intervals all over the leg. Stuff the incisions with the quartered garlic cloves and rosemary. Season the leg all over with the sel d'Antibes (or use salt and pepper). Place the leg, presentation-side up, in a large roasting pan. Arrange the unpeeled garlic cloves around the leg of lamb. Pour 2 cups water in the pan, put the lamb in the oven and cook until a meat thermometer reaches 145 to 165 degrees F., depending on how well you want it cooked, about 1 1/2 hours.

Once the lamb has reached desired doneness, remove from the oven and allow it to rest for 15 minutes. Once rested, move the lamb to a large cutting board. Slice the lamb into thin slices and arrange nicely on a large serving platter. Spoon the pan drippings over the sliced lamb to keep moist and garnish the platter with the roasted cloves of garlic from the bottom of the pan. Remove the carrot, onion and bacon from the beans, reheat them if necessary, and pour the beans into a large serving bowl. Sprinkle the beans with the vinegar.

Serve together family style.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Lamb Cutlet in Rosemary and Garlic

Recipe courtesy of Ryan Fancher

Lamb Racks with Bread Crumbs, Parsley and Lemon

Recipe courtesy of William Granger

Roast Lamb for One

Recipe courtesy of Nigella Lawson

Roasted Leg of Lamb with Rosemary-Lemon Rub

Recipe courtesy of Patti LaBelle

Grilled Lamb Patties with a White Bean and Mint Relish

Recipe courtesy of Emeril Lagasse

Lamb Stew with Cipolline Onions and Potatoes

Recipe courtesy of Giada De Laurentiis

Lamb, Olive and Caramelised Onion Tagine

Recipe courtesy of Nigella Lawson

Garlic Staked Leg of Lamb with Salad of Mixed Greens

Recipe courtesy of Mario Iaccarino

On TV

Chuck's Eat the Street

12:30pm | 11:30c

Chuck's Eat the Street

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c

So Much Pretty Food Here