Roast leg of lamb was traditional Easter fare growing up. It was made with rosemary and garlic as is done in many of the recipes I’ve read, but in France we always added lima beans in the bottom of the pan as the lamb was cooking. The baby lima beans soaked up the juices of the roasting meat and were absolutely delicious served with the meat.
This year I’m doing something a little different. I’m adding potatoes and lima beans to the pan with the theory that if the beans absorb the juices of the meat so will the potatoes and . . . my mouth is watering at the thought!
Roast Leg of Lamb
Cooking time 4 hours and 20 minutes
Despite the current thought about cooking lamb I like it well done!
Marinade lamb in refrigerator for 24 hours
1 leg of Lamb 4-5 lbs serves 8 people
Rosemary fresh sprigs 1 large bunch
Garlic 25 cloves
Salt and Pepper
2 ½ – pounds Yukon gold potatoes peeled cut into big chunks
2 large bags frozen baby lima beans
Preparation time 30 min – Marinade 24 hours
Cooking Time 4 hours 20 min
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