Roasted Lamb with a Bean Broth
Roasted lamb with a bean broth, ideal for a main meal.
Preparation time: 10 minutes
Cooking time: 3½ hours
1.3-1.5kg New Zealand Lamb Carvery Leg (shank removed), frozen
1 tbsp olive oil
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
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)
- Preheat the oven to 160C/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.
- Remove tin from oven, carefully spoon off fat, and add wine and stock. Stir in beans, garlic and bay leaf, if using. Cover tin loosely 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.