A quintessential Tuscan meal, Roast Lamb served with sautéed Cannellini Beans and Rosemary is a classic and delicious combination. This recipe is easy to prepare and is absolutely delicious. An aromatic mixture of chopped rosemary, thyme, parsley and garlic is stuffed into small pockets around the boneless leg of lamb, which is then pan seared to lock in all it's succulent flavour, and then topped with a savoury Dijon mustard coating. As the lamb roasts in the oven for about an hour, the herbs and mustard baste the leg creating a wonderfully flavoured crust, and envelop the kitchen with an intoxicating aroma of roasting loveliness. Served with the Tuscan Cannellini Beans and Sautéed Rapini with Garlic — heaven.
Herb, Garlic & Dijon Roasted Leg of Lamb
1 3-pound boneless leg of lamb, tied
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh Italian parsley
2 garlic cloves, minced
1/2 cup Dijon mustard
2 tbsp olive oil
Preheat oven to 350°F. Sprinkle lamb lightly on all sides with salt and pepper. Combine rosemary, thyme, parsley and garlic in a small bowl and mix to combine. Cut 1/2" deep slits in the thickest parts of the lamb and fill the cuts with the herb mixture, pressing the mixture in deep with your fingers.
Heat the oil in a large skillet over medium-high. Brown the lamb on all sides, about 3-5 minutes per side. Remove the lamb from the skillet and transfer to a roasting pan. Coat the lamb with mustard on all sides, then roast for about an hour, until the lamb reaches 135°F on a meat thermometer, for medium rare.
Remove from the oven and allow to rest 10-15 minutes before carving. Serve warm with Tuscan Cannellini Beans with Rosemary and Sautéed Rapini.
Tuscan Cannellini Beans with Rosemary
3 tbsp olive oil
3 bay leaves
1 tsp dried rosemary, crushed
2 tsp fresh rosemary, whole leaves
2 15-ounce cans Cannellini beans, rinsed and drained
Fresh ground black pepper and Maldon salt
Heat oil, bay leaves and dried rosemary in a saucepan over medium heat, until the oil begins to bubble, about 1-2 minutes. Reduce the heat to low and cook 2 more minutes. Add the means and season with salt and pepper to taste. Cover and cook the beans through, about 5 minutes. Discard bay leaves. Sprinkle with fresh rosemary and a grinding of black pepper. Serve warm.
Sautéed Rapini with Garlic
1 bunch rapine
2 tbsp olive oil
2 cloves garlic, finely sliced
1/4 tsp salt
1/4 tsp hot pepper flakes
Trim the ends of each of the rapini stalks. In large deep sauté pan of boiling water, cover and cook rapini until the stalks are tender, about 2 minutes. Drain and chill in ice water; squeeze and pat dry. In same skillet, heat the oil over medium heat, and cook the garlic, salt and hot pepper flakes until the garlic begins to brown, about 2 minutes. Add the rapine and cook while stirring, until hot. Serve immediately.