Recipe courtesy of Avec Eric, LLC

Garlic and Rosemary Studded Leg of Lamb with Cannellini Beans

  • Level: Easy
  • Total: 2 hr 30 min (includes resting time)
  • Active: 55 min
  • Yield: 8 servings
Share This Recipe

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

  1. Preheat the oven to 400 degrees F.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. Serve together family style.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.