Roast red wine lamb with Italian beans

Roast red wine lamb with Italian beans

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins Plus reducing time for the gravy

Skill level

Moderately easy

Servings

Serves 8

Good roast lamb is hard to beat, Lesley Waters's recipe gives it new flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
534
protein
47g
carbs
24g
fat
27g
saturates
10g
fibre
7g
sugar
7g
salt
2.02g

Ingredients

  • 2kg leg of lamb
  • 4 garlic cloves, sliced
  • 8 good sprigs thyme
  • 5 tbsp olive oil
  • half a bottle red wine
  • zest 1 lemon
  • 1l hot lamb stock
  • 3 red onions, each cut into 6 wedges
  • 2 tbsp balsamic vinegar

For the beans

  • 2 rosemary, needless roughly chopped
  • 100g SunBlush tomatoes, drained and roughly chopped
  • 3 x 400g cannellini beans
  • handful flatleaf parsley, roughly chopped

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Method

  1. Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
  2. Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
  3. Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
  4. For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.

Recipe from Good Food magazine, April 2006

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Comments

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lucyrumens's picture
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I’ve cooked this just for the two of us before, today I cooked it for 7 of us for Mothers' Day. Parts of it are a bit involved, like putting the roasting pan on the hob after you’ve roasted the lamb and set it aside. But you can get around it, I just poured the meat juices straight into the gravy, tasted fine to me. It’s good to marinate the lamb the day before and to get the beans started by frying the rosemary and tomatoes then adding the beans, just saved a few precious moments on the day.

timstokes's picture
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Fantastic! A Sunday lunch regular. I use tinned cherry tomatoes instead of the sunblush tomatoes - taste great.

monkeytoes's picture
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Really lovely however a bit too garlicky for me but my guests loved it. I marinaded it overnight.

orbvalley's picture
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Great recipe, although 4 of us did eat all of the beans which were supposed to serve 8!

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