Grilled Butterflied Leg of Lamb with Garlicky White Beans

Grilled Butterflied Leg of Lamb with Garlicky White Beans
Photo by Martha Holmberg

Ingredients

  • ½ cup chopped mixed fresh herbs, include if possible thyme, summer savory, rosemary, marjoram in approximately equal amounts, plus a few lavender blossoms (or use 2 Tbs. dried herbes de Provence)
  • 1 tsp. kosher salt
  • 3 fresh bay leaves
  • 10 black peppercorns
  • ½ tsp. kosher salt
  • 6 cloves garlic, sliced
  • ¼ cup fruity-peppery extra-virgin olive oil
  • + 6 more ingredients
    • ½ tsp. freshly ground black pepper
    • 1 boneless butterflied leg of lamb (4 to 5 lb.)
    • 1 large sprig fresh rosemary
    • 1 lb. dried white navy beans, rinsed
    • 1 Tbs. olive oil
    • 5 whole cloves garlic, peeled, plus 3 cloves, smashed and peeled

Tie the 5 whole garlic cloves, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt. Cover by 4 inches with cold water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours. (The...

View full recipe at Fine Cooking

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