Leg of lamb recipe with tomatoes, parsley and beans

Leg of lamb recipe with tomatoes, parsley and beans

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. 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 flavor to your focaccias, pastas and sauces.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • 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
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Leg of lamb recipe 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

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Also made with: Cherry tomatoes

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