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Slow-cooked leg of lamb with beans and tomatoes


Serves: 6
timePrep time: 20 mins
timeTotal time:
Slow-cooked leg of lamb with beans and tomatoes
Recipe photograph by Dan Jones

Slow-cooked leg of lamb with beans and tomatoes


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
581Kcal
Fat
24gr
Saturates
8gr
Carbs
17gr
Sugars
9gr
Fibre
6gr
Protein
49gr
Salt
0.4gr

Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes

Ingredients

  • 3 tbsp olive oil
  • 1.5kg leg of lamb
  • 2 onions, sliced
  • 3 leeks, finely chopped
  • 1 x 75cl bottle red wine, e.g. Cabernet Sauvignon
  • 1 tbsp honey
  • a large handful fresh rosemary, leaves chopped, plus some small sprigs
  • 1 x 400g tin flageolet beans, rinsed and drained
  • 1 x 410g tin cannellini beans, rinsed and drained
  • 1 x 335g pack cherry tomatoes
  • 4 garlic cloves, peeled and cut into thick slices

Step by step

Get ahead
Prepare to the end of step 2 a few hours ahead, then heat on the hob until simmering, cover in foil and roast. Or, prepare to the end of step 4, 1-2 hours ahead of time, and leave somewhere warm, covered in foil.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Heat 2 tablespoons of oil in a large sturdy roasting tin and sear the lamb all over until brown, about 10 minutes. Remove the lamb from the tin and put to one side to cool slightly. Add the remaining oil, onions and leeks to the tin and fry until soft, about 7-8 minutes. Add the wine and honey and bring to the boil. Season and add the chopped rosemary, beans and tomatoes.
  2. Using a sharp knife, make incisions all over the lamb. Insert a garlic slice and sprig of rosemary into each one. Season and put the lamb on top of the vegetables in the tray.
  3. Cover tightly with foil and cook for 3 hours, occasionally basting the meat with the juices. Remove the foil and cook uncovered for another hour, so the sauce reduces and the lamb skin crisps up.
  4. Take the tin out of the oven, and remove the lamb to rest for at least 10 minutes, covered, before carving. Carve the lamb and serve it on the vegetables and beans, with roast potatoes.

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