Ingredients
2.5kg lamb leg
Tin butter beans, drained
1 sliced onion
3 cloves sliced garlic
4 sprigs rosemary
50g butter
2 sliced leeks
few sprigs thyme
150ml white wine
500ml lamb stock
15g smoked paprika
sauce - salsa verde:
bunch flat leaf parsley
handful mint
tbs tarragon
15g capers
15g anchovies
15g Dijon mustard
lots of olive oil
method
1. Seal the lamb in a hot pan, remove
2. Lay the onion and garlic in a roasting dish
3. Spoon in the beans, herbs and liquid, mixed with the paprika
4. Sit the lamb on top
5. Roast at 180c for approx. 2 hours.
6. Rest for 20 minutes
7. Sauce – chop it all together
8. Serve slices of lamb with sauce, beans and crusty bread
