FF's Roast Leg of Lamb and Creamy Butter Beans
FF's Roast Leg of Lamb and Creamy Butter Beans
Ingredients
For the Roast Leg of Lamb
- 3 pounds boneless leg of lamb, butterflied
- 4 garlic, cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup chicken or vegetable broth
For the Creamy Butter Beans
- 2 cans canned butter beans, 15-ounce each, rinsed and drained
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 garlic, cloves, minced
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Prepare the lamb: In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, lemon zest, olive oil, Dijon mustard, salt, and black pepper. Mix well to form a paste.
⏱️ 5 min
- 3
Lay the butterflied leg of lamb flat on a cutting board. Spread the herb mixture evenly over both sides of the lamb. Roll the lamb up tightly and tie it with kitchen twine at 1-inch intervals to secure its shape.
⏱️ 10 min
- 4
Place the tied lamb in a roasting pan. Roast for 20 minutes at 400°F (200°C).
⏱️ 20 min•🌡️ 400
- 5
Reduce the oven temperature to 325°F (160°C). Pour the chicken or vegetable broth into the bottom of the roasting pan. Continue to roast for another 60-70 minutes, or until an internal temperature of 135-140°F (57-60°C) is reached for medium-rare.
⏱️ 70 min•🌡️ 325
- 6
Once cooked, remove the lamb from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for at least 15 minutes before slicing. This allows the juices to redistribute.
⏱️ 15 min
- 7
While the lamb is resting, prepare the creamy butter beans: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced shallot and cook until softened, about 3-4 minutes.
⏱️ 5 min
- 8
Add the minced garlic to the saucepan and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 9
Stir in the rinsed and drained butter beans. Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the cream has slightly thickened and coats the beans.
⏱️ 7 min
- 10
Remove from heat and stir in the chopped fresh parsley, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min
- 11
Remove the twine from the rested lamb and slice against the grain into thick pieces. Serve immediately with the creamy butter beans.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
FF's Roast Leg of Lamb and Creamy Butter Beans
For the Roast Leg of Lamb
- 3 pounds boneless leg of lamb, butterflied
- 4 garlic, cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup chicken or vegetable broth
For the Creamy Butter Beans
- 2 cans canned butter beans, 15-ounce each, rinsed and drained
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 garlic, cloves, minced
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Prepare the lamb: In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, lemon zest, olive oil, Dijon mustard, salt, and black pepper. Mix well to form a paste.
⏱️ 5 min - 3
Lay the butterflied leg of lamb flat on a cutting board. Spread the herb mixture evenly over both sides of the lamb. Roll the lamb up tightly and tie it with kitchen twine at 1-inch intervals to secure its shape.
⏱️ 10 min - 4
Place the tied lamb in a roasting pan. Roast for 20 minutes at 400°F (200°C).
⏱️ 20 min•🌡️ 400 - 5
Reduce the oven temperature to 325°F (160°C). Pour the chicken or vegetable broth into the bottom of the roasting pan. Continue to roast for another 60-70 minutes, or until an internal temperature of 135-140°F (57-60°C) is reached for medium-rare.
⏱️ 70 min•🌡️ 325 - 6
Once cooked, remove the lamb from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for at least 15 minutes before slicing. This allows the juices to redistribute.
⏱️ 15 min - 7
While the lamb is resting, prepare the creamy butter beans: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced shallot and cook until softened, about 3-4 minutes.
⏱️ 5 min - 8
Add the minced garlic to the saucepan and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 9
Stir in the rinsed and drained butter beans. Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the cream has slightly thickened and coats the beans.
⏱️ 7 min - 10
Remove from heat and stir in the chopped fresh parsley, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 11
Remove the twine from the rested lamb and slice against the grain into thick pieces. Serve immediately with the creamy butter beans.
⏱️ 5 min