This is one of my favorite “I really can’t be bothered” ways to cook a leg of lamb and it’s perfection each time! It makes me feel magical 😀
You just take a leg of lamb (New Zealand or whatever you like), aggressively stab it all over with a sharp knife, chop together some herbs (rosemary, thyme, parsley), a couple of garlic cloves, black pepper, then add olive oil and rub the mixture into the lamb. The best thing is to refrigerate the leg overnight, but if you can’t, who cares?! Even if you put it immediately on the grill (which I did), the herb flavor won’t be as intense but it’s still there, for crying out loud!
Anyway, sear the leg all over on the hot grill, turn off half the gas on one side or move the charcoals over to one side, place the leg on the cold side, put the top down and roast for 1 hour. Done! Have a glass of wine and if you haven’t already, make your beans.
Unwilling and unable to wait for the proper fresh bean season, I inelegantly scraped the remaining 600 grams of canneberge beans from the bin in Carrefour supermarket. I knew that 600 grams of unshelled beans would not be nearly enough but at least it would be some.
I ate a plate while waiting for the lamb and really didn’t need anything else. Still, the family also has to eat 🙂
Leg of lamb always makes marvelous leftovers for sandwiches/hash/chili/soup. Bon appetit!
Fresh Beans with Lardons
1/4 cup lardons/bacon, diced
3 shallots, chopped
2 garlic cloves, chopped
1 tbsp butter
1 large tomato, chopped
2-3 fresh bay leaves or 1 dried bay leaf
2 cups chicken broth
2-3 cups shelled fresh beans
Brown the lardons in a medium sized sauce pan. Add the shallots, garlic and butter, continuing to saute until the shallots are soft. Add the tomato, bay leaves, chicken broth and shelled beans, bring to a boil, then simmer for 40-50 minutes until the beans are creamy inside but still firm on the outside.