Tender leg of lambs with tomatoes, parsley and beans

Tender leg of lambs with tomatoes, parsley and beans

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavour. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavour to your focaccias, pastas and sauces.

60 min (PASSIVE TIME: 60 min)

Medium

Ingredients

  • 1 leg of lamb
  • 1 can Mutti Cherry Tomatoes
  • 1 handful of parsley
  • 1 white onion
  • 1 can of large white beans, such as cranberry beans
  • 1 clove garlic minced
  • Olive oil
  • Salt
  • Pepper
Share the ingredient list

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

Liked the recipe?

Review and share with your friends

Comments 0



Choose country and language

Global site