Roast leg of Lamb with beans and garlic

Ingredients for Roast leg of Lamb with beans and garlic

Instructions for Roast leg of Lamb with beans and garlic

To prepare the Roast leg of Lamb with beans and garlic recipe, please follow these instructions:

Put the beans to soak overnight. Drain, put the beans in a saucepan and add the bay leaf, a little garlic and fresh water, so the beans are well covered. Boil them until tender in about 1 hour.

Preheat oven to 225 degrees. Dry lamb mallet with a little paper towel. Arrow individual cloves garlic and cut them out of 10 – 12 pins. Cut with the tip of a sharp knife 10-12 average in meat and lard with garlic. Rub the entire Club well with oil, salt and pepper and sprinkle with Rosemary sprigs.

Put the mallet with skin side up on frying the grate in a roasting pan and set it in the oven. Brown the meat in about 15 minutes, then turn down to 180 degrees and fry the mallet in approx. 1 1/2 hour. Use a frying thermometer, which is stuck into the thickest part, when the temperature shows the Club's 70 degrees, the meat is pink and at 77 degrees, it is done. When the mallet is fried lamb finished, take it out of the oven. Put it on a bært and keep it warm during the tinfoil and a towel. Let it rest for 15 minutes.

Foam oily by juices in the roasting pan, which is cooked with wine and lamb broth. Term the sauce into a pan and give it a rehash, smooth it with a little corn flour flour. Taste the sauce and pour it up in a hot sauce pot.

Pour the beans into a sieve. Remove bay leaf. Pour them into a pan and flip them gently on the Mediterranean heat in melted butter. Season with salt and pepper.

Arrange lamb Club with watercress and serve it with the beans and the hot sauce. As the outer accessories served new potatoes.