Mum's Leg of Lamb

Cook time 2 hours (+ soaking)
Servings 6


400g dried white beans, soaked in lots of water overnight

2 bay leaves

1 brown onion, cut in half

2 cloves of garlic, cut into three

1 tbsp extra virgin olive oil

1.8-2kg leg of lamb, shank not attached

1 bunch of rosemary

1 tsp flour

1 cup of beef or chicken stock

Salt and pepper

To serve

400g cooked green beans

Dijon mustard

Mum's Leg of Lamb


Bring the lamb leg out of the fridge 1 hour before cooking.

For the white beans, place in a pot, along with the bay leaves and onion and cover with lots of water. Bring to the boil and then turn down and cook gently for 1 1/2 – 2 hours or until soft and creamy.

Preheat the oven to 180°C. Make 6 incisions into the lamb and place a small piece of garlic into each hole. Massage extra virgin olive oil over lamb and season generously with salt and pepper. Place rosemary into a baking dish and rest lamb on top. Roast in the oven for 1 hour and 20 minutes for medium (internal temperature of 65-70°C). Rest, covered, for 30 minutes.

Remove rosemary from pan and drain excess oil. Place on the stovetop over a medium heat and add the flour. With a wooden spoon stir the gravy to cook off the raw flavour of the flour. Add the stock and bring to the boil until thick.

Once the beans are cooked season with salt and place in a bowl with a slotted spoon. Serve carved lamb with the gravy, green beans and mustard.