Ingredients
For the beans
- 1 cup Dried beans, soaked overnight
- 1 quart Unsalted vegetable stock or 2 cups vegetable stock mixed with 2 cups water or 1 quart water
- 3 cup Olive oil
- 2 sprigs Rosemary
- 4 Whole cloves garlic
For the lamb
- 1 4-pound Boneless leg of lamb-butterflied
- 1 tablespoon Chopped parsley
- 1 teaspoon Chopped oregano
- 1 teaspoon Chopped thyme
- To taste Salt and Pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
Herb-Stuffed Leg of Lamb with Beans Confit
Meal: Dinner
Cuisine: American
Ingredient: Lamb
Season: Spring
Contributor: Bill Telepan
Directions
4 SERVINGS
For the beans
- In a heavy pot bring beans and stock to an active simmer (surface of stock should be bubbling gently), uncovered. Do not let the pot boil, because the turbulence will cause the bean skins to separate from the beans and float off; also, you'll get unevenly cooked beans. Resist the urge to stir; stirring breaks the beans into pieces.
- As the beans cook, keep an eye on the liquid level, and add some hot water if the beans begin to be exposed. As the beans are cooking, preheat oven to 350*. After about 25-30 minutes, drain the beans.
- Return to the pot, add the rosemary and garlic. Cover with the oil. Bring to a gentle simmer and place in the oven and cook until the beans are tender, about 30 minutes -1 hour, depending on beans. Remove from oven when done.
- Season with salt and let come to room temperature before serving. It is best to let sit overnight. Before serving, bring to a gentle simmer and serve. You can drizzle oil over lamb.
For the lamb
- Preheat oven to 425°. Open lamb and sprinkle with the herbs, season, and then tie. Season outside of the lamb with salt and pepper.
- Place a large roasting pan over high heat, add oil and heat until just before smoking. Add lamb and sear all sides until well brown, about 15-20 minutes.
- After it is seared, add 2 tablespoons of the butter, brown the butter, baste the leg and place in the oven. After about 8 minutes, turn and baste the leg. Cook an additional 8 minutes to get to medium rare. Cook longer if you would like medium to well.
- Remove roast from pan, and rest at least 15 minutes before slicing.
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