Roast Lamb w/Green Beans and Garlic
- 1 leg of lamb, 6-7 lbs.
- 1 T dried rosemary, crumbled
- 1 T olive oil
- 2 heads of garlic, separated into cloves and unpeeled
- 2 c chicken broth
- 2 lbs. green beans, trimmed
- 1 jar (6 ozs.) roasted red peppers, drained and sliced
Preparation time 20mins
Cooking time 22mins
Preheat oven to 425F.
Rub the lamb with salt, pepper and rosemary and brush it with the oil. Place on a rack of a roasting pan and scatter the garlic around it. Roast the lamb for 20 minutes and reduce the oven temperature to 350F. Pour broth into the pan with the lamb and roast it for
1 1/2 hours for medium meat. Remove from the pan, ocver with foil and let stand for 10 minutes.
While the lamb is standing, cook the green beans in a large pot of boiling, salted water until tender; about 7 minutes. Drain well. Transfer to a serving dish and toss with the red pepper.
Strain the lamb pan juice through a sieve, pressing on the garlic cloves with the back of a spoon. Transfer the gravy to a sauceboat. Carve the lamb and serve with the gravy, the beans and a large tossed salad.