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Grilled Butterflied Leg of Lamb With Garlicky White Beans Recipe

Grilled Butterflied Leg of Lamb With Garlicky White Beans Recipe

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Grilled Butterflied Leg of Lamb With Garlicky White Beans

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Ingredients:

Serving

5 garlic cloves, whole
3 fresh bay leaves
10 black peppercorns
1 large fresh rosemary sprig
1 lb white dried navy beans, rinsed
1 tsp salt
water
1/4 cup fruity-peppery extra virgin olive oil
3 garlic cloves, smashed
1 (4 -5 lb) boneless butterflied leg of lamb
1 tbsp olive oil
6 garlic cloves, sliced
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup chopped mixed fresh herbs , include if possible thyme, summer savory , rosemary , marjoram in approximately equal amounts, plus a (or use 2 tbsp. dried herbes de provence)

Directions:

To make the beans - Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt. Cover by 4 inches with water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours. (The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.).
Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made the day before and reheated.).
To make the lamb - Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high. Brush the meat with the olive oil and, with a sharp knife, make slits about 1/2 inch deep all over the meat. Insert the garlic slices in the slits. Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand.
When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 minute or until an instant-read thermometer inserted in the thickest part of the meat registers 130°F for medium rare. Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 minute before carving into thin slices. Serve with a little of the carving juices spooned over, accompanied by the white beans, drizzled with more olive oil, if you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	290.32 Kcal (1216 kJ)
Calories from fat	49.1 Kcal
		% Daily Value*
Total Fat	5.46g	8%
Cholesterol	37.62mg	13%
Sodium	475.07mg	20%
Potassium	696.72mg	15%
Total Carbs	36.46g	12%
Sugars	2.32g	9%
Dietary Fiber	13.77g	55%
Protein	24.34g	49%
Vitamin C	1.7mg	3%
Iron	4mg	22%
Calcium	94.6mg	9%

Amount Per 100 g
Calories	212.6 Kcal (890 kJ)
Calories from fat	35.96 Kcal
		% Daily Value*
Total Fat	4g	8%
Cholesterol	27.55mg	13%
Sodium	347.89mg	20%
Potassium	510.21mg	15%
Total Carbs	26.7g	12%
Sugars	1.7g	9%
Dietary Fiber	10.08g	55%
Protein	17.83g	49%
Vitamin C	1.2mg	3%
Iron	2.9mg	22%
Calcium	69.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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