Roast Leg of Lamb with Butter Beans and Salsa Verde
Roast Leg of Lamb with Butter Beans and Salsa Verde
Ingredients
For the Lamb and Marinade
- 1 leg of lamb
- as needed marinade ingredients, specifics not provided, use your preferred lamb marinade
For the Butter Beans
- 2 jars butter beans
- as needed crème fraiche
- 1 lemon, peeled
- 1/2 bottle white wine
- a few generous swigs red wine vinegar
- as needed salt
- as needed pepper
- 3 tablespoons Dijon mustard
- as needed capers, optional
- as needed garlic cloves, crushed
- as needed parsley stalks, twisted, optional
For the Salsa Verde
- as needed salsa verde ingredients, specifics not provided, use your preferred salsa verde recipe
- as needed olive oil, for consistency
- as needed red wine vinegar, for consistency
Instructions
- 1
In a large bowl, mix all your chosen marinade ingredients. Massage the marinade thoroughly into the leg of lamb, ensuring it is fully coated. Cover and leave to marinate in the refrigerator for at least a few hours, or preferably overnight.
⏱️ 10 min
- 2
Preheat your oven to 200°C (390°F).
⏱️ 15 min•🌡️ 200
- 3
Take a large baking tray. Add the two jars of butter beans, crème fraiche, peeled lemon, half a bottle of white wine, a few generous swigs of red wine vinegar, salt, pepper, three tablespoons of Dijon mustard, crushed garlic cloves, and optional capers. If using, twist the parsley stalks and add them to the tray. Mix all these bean ingredients well in the tray.
⏱️ 10 min
- 4
Lay the marinated leg of lamb directly on top of the prepared butter beans in the baking tray. Wrap the entire baking tray tightly with foil, ensuring the lamb is completely covered and sealed.
⏱️ 5 min
- 5
Place the covered baking tray in the preheated oven and cook for at least 4.5 hours. For an even softer, more tender lamb and for the juices to thoroughly soak into the beans, cooking longer is recommended.
⏱️ 270 min•🌡️ 200
- 6
While the lamb is cooking, prepare your salsa verde. Finely chop all your chosen salsa verde ingredients. Add them to a bowl and mix thoroughly. Add more olive oil or red wine vinegar as needed to achieve your desired consistency.
⏱️ 10 min
- 7
Once the lamb is cooked, carefully remove the baking tray from the oven. Remove the foil and transfer the leg of lamb to a chopping board to rest for at least 15-20 minutes.
⏱️ 20 min
- 8
After resting, the lamb should be soft enough to pull apart. Remove the bone. Using two forks, shred the meat directly into the butter beans in the baking tray, mixing it through thoroughly.
⏱️ 10 min
- 9
Transfer the shredded lamb and bean mixture to a large serving dish. Pour the prepared salsa verde generously over the top before serving.
⏱️ 5 min
Kitchen Tools
Roast Leg of Lamb with Butter Beans and Salsa Verde
For the Lamb and Marinade
- 1 leg of lamb
- as needed marinade ingredients, specifics not provided, use your preferred lamb marinade
For the Butter Beans
- 2 jars butter beans
- as needed crème fraiche
- 1 lemon, peeled
- 1/2 bottle white wine
- a few generous swigs red wine vinegar
- as needed salt
- as needed pepper
- 3 tablespoons Dijon mustard
- as needed capers, optional
- as needed garlic cloves, crushed
- as needed parsley stalks, twisted, optional
For the Salsa Verde
- as needed salsa verde ingredients, specifics not provided, use your preferred salsa verde recipe
- as needed olive oil, for consistency
- as needed red wine vinegar, for consistency
Instructions
- 1
In a large bowl, mix all your chosen marinade ingredients. Massage the marinade thoroughly into the leg of lamb, ensuring it is fully coated. Cover and leave to marinate in the refrigerator for at least a few hours, or preferably overnight.
⏱️ 10 min - 2
Preheat your oven to 200°C (390°F).
⏱️ 15 min•🌡️ 200 - 3
Take a large baking tray. Add the two jars of butter beans, crème fraiche, peeled lemon, half a bottle of white wine, a few generous swigs of red wine vinegar, salt, pepper, three tablespoons of Dijon mustard, crushed garlic cloves, and optional capers. If using, twist the parsley stalks and add them to the tray. Mix all these bean ingredients well in the tray.
⏱️ 10 min - 4
Lay the marinated leg of lamb directly on top of the prepared butter beans in the baking tray. Wrap the entire baking tray tightly with foil, ensuring the lamb is completely covered and sealed.
⏱️ 5 min - 5
Place the covered baking tray in the preheated oven and cook for at least 4.5 hours. For an even softer, more tender lamb and for the juices to thoroughly soak into the beans, cooking longer is recommended.
⏱️ 270 min•🌡️ 200 - 6
While the lamb is cooking, prepare your salsa verde. Finely chop all your chosen salsa verde ingredients. Add them to a bowl and mix thoroughly. Add more olive oil or red wine vinegar as needed to achieve your desired consistency.
⏱️ 10 min - 7
Once the lamb is cooked, carefully remove the baking tray from the oven. Remove the foil and transfer the leg of lamb to a chopping board to rest for at least 15-20 minutes.
⏱️ 20 min - 8
After resting, the lamb should be soft enough to pull apart. Remove the bone. Using two forks, shred the meat directly into the butter beans in the baking tray, mixing it through thoroughly.
⏱️ 10 min - 9
Transfer the shredded lamb and bean mixture to a large serving dish. Pour the prepared salsa verde generously over the top before serving.
⏱️ 5 min