Rosemary Leg of Lamb with Warm Kale and White Beans | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• ⅓ cup/8 grams loosely packed fresh rosemary leaves, finely chopped
• Finely grated zest and juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely chopped
• Kosher salt
• Freshly ground black pepper
• 1 boneless leg of lamb, about 4 pounds, trimmed of excess fat
• 3 tablespoons extra-virgin olive oil
• 1 pound/455 grams green or red kale, tough stems removed, roughly chopped
• 3 large garlic cloves, thinly sliced
• ¾ teaspoon crushed red pepper flakes
• 2 cups/480 milliliters low-sodium chicken broth
• 1 can (15 ounces) cannellini beans, rinsed and drained
• ¼ cup/55 grams (½ stick) unsalted butter, cut into 4 pieces