Leg of Lamb w/Beans
A whole leg of lamb rubbed with garlic and rosemary, baked over a bed of pea beans simmered with onions and Italian plum tomatoes.
Directions
- Cover beans with cold water and soak overnight.
- Next day drain beans reserving liquid; add water to liquid to measure 2 qts. Pour beans and Liquid into 6 quart kettle, bring to boiling, simmer for 45 minutes or until beans are tender.
- Saute onions in margarine with 1 clove of garlic until tender.
- In roasting pan combine beans, onion mixture, seasoned salt, tomatoes and salt and pepper. Mix well.
- Rub remaining garlic clove over lamb, sprinkle seasoned salt and rosemary all over lamb. Bake uncovered 3 1/2-4 hours.
- Cover the beans with cold water and soak overnight.
- The next day, drain the beans, reserving the liquid; add water to the liquid to measure 2 quarts. Pour the beans and liquid into a 6-quart kettle, bring to boiling, and simmer 45 minutes or until the beans are tender.
- Saute the onions in the margarine with 1 clove of the garlic until tender.
- In a roasting pan, combine the beans, onion mixture, seasoned salt, tomatoes, and salt and pepper. Mix well.
- Rub the remaining garlic clove over the lamb; sprinkle seasoned salt and rosemary all over the lamb.
- Bake uncovered 3 1/2 to 4 hours (temperature not given).
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