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

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

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Ingredients

  • 8 grams loosely packed fresh rosemary leaves, finely chopped
  • Finely grated zest and juice of 1 lemon
  • extra-virgin olive oil
  • garlic cloves, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • boneless leg of lamb, about 1.8 kilograms, trimmed of excess fat
  • 455 grams green or red kale, tough stems removed, roughly chopped
  • large garlic cloves, thinly sliced
  • crushed red pepper flakes
  • 480 milliliters low-sodium chicken broth
  • can (430 grams) of cannellini beans, rinsed and drained
  • 55 grams (½ stick) unsalted butter, cut into 4 pieces

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