Rosemary Leg of Lamb with Warm Kale and White Beans | Red Meat Recipes | Weber ID
Check out this delicious recipe for Rosemary Leg of Lamb from Weber—the world's number one authority in grilling.
Keywords
- Weber
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Cooking tools:
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- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Dutch oven
- Pot
- Stove
- Garlic press
- Microplane
- Lemon juicer
- Spatula
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- Ladle
- Cooking grates brush
- Aluminum foil
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- Serving platter
- Kitchen timer
- Colander
- Citrus press
- Paring knife
- Saucepan
- Grill brush
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) cannellini beans, rinsed and drained
- 55 grams (½ stick) unsalted butter, cut into 4 pieces
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