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    Slow-roast Leg of Lamb with Butter Beans

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    Slow-roast Leg of Lamb with Butter Beans

    This recipe has a long cooking time, but everything is cooked in one pan and needs very little attention, making it a great meal for a family get-together.

    • Preparation time: 20 minutes, plus overnight soaking for the beans
    • Cooking time: about 3½ hours, plus 10 minutes resting
    • Total time: 3 hours 50 minutes, plus overnight soaking

    Serves: 6

    Ingredients

    • 375g pack Waitrose Cooks' Ingredients Butter Beans, soaked overnight in cold water
    • 1 tbsp olive oil
    • 1.8-2kg English or Dorset Breed part-boned leg of lamb (from the Meat Service Counter)
    • 400g can Waitrose Chopped Italian Tomatoes in Natural Juice
    • 500ml Waitrose Good Ordinary Claret
    • 150ml lamb stock (from a cube or fresh)
    • 4 cloves garlic, peeled
    • 15g pack fresh rosemary, chopped
    • 200g baby or Chantenay carrots, peeled
    • 2 leeks, cleaned and cut into 5cm pieces

    Method

    1. Drain the beans and place in a medium saucepan. Cover with fresh cold water, bring to the boil and simmer for 15 minutes. Drain well and set aside. Preheat the oven to 180°C, gas mark 4. Heat the oil in a large, deep, flameproof lidded casserole. Remove the string from the lamb and season the meat. Fry for 1-2 minutes in the hot oil to brown lightly on all sides, then remove and set aside.
    2. Place the beans in the casserole and pour the tomatoes, claret and stock over. Stir in the garlic, rosemary, carrots and leeks. Place the lamb on top, cover and roast for 3-3½ hours, until the lamb and beans are tender, basting the meat occasionally and stirring the beans. Add a little more stock if necessary.
    3. When the lamb is cooked, remove from the casserole, place on a board and cover with foil. Allow to rest for 10 minutes before sprinkling with chopped fresh flat-leaf parsley, and carving. Cover the beans and vegetables and keep hot in the oven on a low heat.
    4. Serve slices of lamb with the beans and vegetables in their gravy and a helping of mashed potato.

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    Cook's tips

    While cooking the beans, do not add salt as this makes them tough.

    Alternatively, use 2 x 420g cans ready-cooked butter beans and add for the last 2 hours of cooking.

    Drinks recommendation

    Try a ripe and lightly oaked New World Cabernet-dominated wine such as Nepenthe Tryst, Adelaide Hills, South Australia, a blend of Cabernet, Zinfandel and Tempranillo.

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    4 stars