Lamb with Rosemary, Garlic, Baked Beans, and Pepper Sauce
Main Dishes • European
Description
An additional decorative element for the roasted lamb can be a green oil made in a blender from 100 ml of olive oil and 20 grams of parsley.
Ingredients
- Lamb Neck Fillet 5 lbs
- Orange Bell Peppers 3 pieces
- Garlic 1 head
- Carrot 1 piece
- Celery stalk 2 pieces
- Onion 1 head
- White Beans 1⅕ kg
- 33% Cream 5 fl oz
- Chicken Broth 15 fl oz
- Olive Oil 5 fl oz
- Rosemary 6 stalks
- Thyme 8 stalks
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 445°F, drizzle the bell peppers with olive oil, and place them in the oven for about 20 minutes.
Step 2
Remove the membranes and fat from the lamb leg, make a dozen knife incisions all over its surface, and insert a piece of rosemary and half a clove of garlic into each incision.
Step 3
Season the lamb, place it on a baking sheet along with coarsely chopped onions, celery, and carrots. Drizzle everything with some oil and put it in the oven. Bake for 20 minutes at 445°F, then reduce the temperature to 175°F and leave it in the oven for another 1.5 hours.
Step 4
Drain the liquid from the cans of beans, pour the beans into a deep baking dish, drizzle with oil, and sprinkle with thyme sprigs. Increase the oven temperature to 355°F and place the beans alongside the lamb — they can simply go on the bottom of the oven. Bake for 30 minutes.
Step 5
In the meantime, prepare the sauce. Remove the insides from the roasted peppers, chop them roughly, and combine with broth and cream. Simmer on low heat for 15 minutes, then blend until smooth and strain. Return the resulting mixture to the heat and reduce until thickened, about another 10 minutes. Season with salt and pepper to taste.
Step 6
Place some beans on a plate, top with pieces of lamb, and drizzle with sauce.
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