Tender leg of lambs with tomatoes, parsley and beans

Tender leg of lambs with tomatoes, parsley and beans: Method

1. Season the lamb by rubbing salt and pepper on the meat
2. Place the meat in a roasting tray with high edges, and fill the tray with cold water so it covers roughly half the lamb
3. Bake the meat in the oven at 300°F (150°C) for 1 1/2 hours
4. Take out the tray and flip the lamb, then bake for another 1 1/2 hours
5. The lamb should be so tender you can easily remove the meat from the bone with your fingers
6. Save the meat juice to use it later on
7. Open the can of Mutti Cherry Tomatoes, and gently pour the contents into a small sieve, removing excess liquid
8. Season the tomatoes with salt, pepper and olive oil
9. Remove the parsley leaves from the stems and finely chop the white onion
10. Mix them together to make a small salad
11. Pour the excess liquid from the can of beans and then use the meat juice from the lamb to heat the beans in, seasoned with the minced garlic
12. Serve the meat together with the beans and tomatoes on a plate
13. Top the dish with the parsley salad
14. Bake the meat in the oven at 300°F (150°C) for 1 1/2 hours
15. Take out the tray and flip the lamb, then bake for another 1 1/2 hours
16. The lamb should be so tender you can easily remove the meat from the bone with your fingers
17. Save the meat juice to use it later on
18. Open the can of Mutti Cherry Tomatoes, and gently pour the contents into a small sieve, removing excess liquid
19. Season the tomatoes with salt, pepper and olive oil
20. Remove the parsley leaves from the stems and finely chop the white onion
21. Mix them together to make a small salad
22. Pour the excess liquid from the can of beans and then use the meat juice from the lamb to heat the beans in, seasoned with the minced garlic
23. Serve the meat together with the beans and tomatoes on a plate
24. Top the dish with the parsley salad