Leg of Lamb With White Beans Recipe
Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed
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Cooking tools:
- Carving knife
- Roasting pan
- Pot
- Skillet
- Colander
- Garlic press
- Measuring cup
- Oven
- Stove
- Paring knife
- Chef's knife
- Cutting board
- Instant-read thermometer
- Serving platter
- Spoon
- Paper towel
Ingredients
- 1 lb dried navy beans (Great Northern)
- 3 garlic cloves
- 1/4 cup butter or 1/4 cup margarine
- 2 lbs onions, thinly sliced
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 3 teaspoons salt
- 1/4 teaspoon pepper
- 2 (1 lb) cans Italian plum tomatoes, drained
- 7 lbs leg of lamb
- chopped parsley
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