Roasted Lamb with Bean Broth
- Serves:
- 4
- Preparation time:
- 5
- Cooking time:
- 3½ hrs
Ingredients
- 1.3-1.5kg New Zealand Lamb Carvery Leg (shank removed), frozen
- 1 tbsp olive oil
- 150ml white wine
- 200ml lamb stock (made with a lamb stock cube)
- 2 x 420g cans mixed beans, drained and rinsed
- 2 cloves garlic, peeled and sliced
- 1 bay leaf (optional)
- Freshly ground black pepper
Method
1. Preheat the oven to 150C/300F/Gas 2. Pour the oil into a small roasting tin. Unwrap lamb and place in the tin. Roast for 2½ hours, seasoning lamb with ground black pepper after 30 minutes.
2. Remove tin from oven, carefully spoon off fat, and add wine and stock. Stir in beans, garlic and bay leaf, if using. Cover tin tightly with foil and return to the oven for a further hour until lamb is tender and falling from the bone. Serve with creamy mashed potatoes.
