Lamb bretonne
Delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans. Perfect for special occasions. Serves 4, cooks in 2 hours 30 minutes.
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Oven
- Stove
- Spoon
- Can opener
Ingredients
- 1 1/2 kilograms leg of lamb
- 1 clove garlic, sliced thinly
- 2 sprigs fresh rosemary
- 1 teaspoon sea salt flakes
- 1/2 teaspoon freshly cracked black pepper
- 20 grams butter
- 2 brown onions (300g), sliced thinly
- 3 cloves garlic, crushed
- 410 grams canned crushed tomatoes
- 1 2/3 cup (410g) canned tomato purée
- 2 cups (500ml) beef stock
- 400 grams canned white beans, rinsed, drained
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