STUFFED LAMB LEG WITH GREEK BEANS - DELICIOUS. MAGAZINE
This roast lamb recipe champions some of the best-loved classic ingredients from Greece including feta, olives, dill and oregano. The beans are inspired by gigantes plaki (Greek baked beans) and are enriched by the lamb fat they are cooked in. Check out all of our Easter lunch recipes here.
Provided by Jules Mercer
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Cook Time 1 hours 40 minutes
Yield Serves 8
Number Of Ingredients 23
Steps:
- Heat the oven to 220C fan/gas 9. Put the lamb skin-side down on a board, then open it out and season with salt and pepper.
- For the stuffing, crumble the feta into a bowl and mix with the rest of the stuffing ingredients and plenty of seasoning. Spread the stuffing all over the inside of the lamb, then roll it up and secure with kitchen string (see Know-how). Arrange the onions and garlic in a large roasting tin in a single layer. Halve the zested lemon used for the stuffing and add that to the tin too. Put the lamb on top, season, then roast for 20 minutes. Reduce the temperature to 170C fan/gas 5, add the wine and return to the oven for a further 40-50 minutes; once cooked, transfer the lamb to a board, cover and set aside to rest for 30 minutes. Keep the roasting tin handy.
- To make the beans, squeeze out the flesh from the garlic cloves (discarding the skins) back into the roasting tin and crush with the back of a fork, then add the tomato purée, chopped tomatoes, cinnamon, oregano and butter beans. Stir well and return to the oven for 30 minutes while the lamb rests. Once the beans are ready, stir most of the fresh herbs through the sauce.
- Remove the string from the lamb and slice thickly. Serve on top of the butterbeans with the remaining dill and oregano scattered over to garnish, plus the bread and lemon wedges.
Nutrition Facts : Calories 661kcal, FatContent 30.7g (11.3g saturated), ProteinContent 61.3g, CarbohydrateContent 28g (9.1g sugars), FiberContent 8.9g
STUFFED LAMB LEG WITH GREEK BEANS - DELICIOUS. MAGAZINE
This roast lamb recipe champions some of the best-loved classic ingredients from Greece including feta, olives, dill and oregano. The beans are inspired by gigantes plaki (Greek baked beans) and are enriched by the lamb fat they are cooked in. Check out all of our Easter lunch recipes here.
Provided by Jules Mercer
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Cook Time 1 hours 40 minutes
Yield Serves 8
Number Of Ingredients 23
Steps:
- Heat the oven to 220C fan/gas 9. Put the lamb skin-side down on a board, then open it out and season with salt and pepper.
- For the stuffing, crumble the feta into a bowl and mix with the rest of the stuffing ingredients and plenty of seasoning. Spread the stuffing all over the inside of the lamb, then roll it up and secure with kitchen string (see Know-how). Arrange the onions and garlic in a large roasting tin in a single layer. Halve the zested lemon used for the stuffing and add that to the tin too. Put the lamb on top, season, then roast for 20 minutes. Reduce the temperature to 170C fan/gas 5, add the wine and return to the oven for a further 40-50 minutes; once cooked, transfer the lamb to a board, cover and set aside to rest for 30 minutes. Keep the roasting tin handy.
- To make the beans, squeeze out the flesh from the garlic cloves (discarding the skins) back into the roasting tin and crush with the back of a fork, then add the tomato purée, chopped tomatoes, cinnamon, oregano and butter beans. Stir well and return to the oven for 30 minutes while the lamb rests. Once the beans are ready, stir most of the fresh herbs through the sauce.
- Remove the string from the lamb and slice thickly. Serve on top of the butterbeans with the remaining dill and oregano scattered over to garnish, plus the bread and lemon wedges.
Nutrition Facts : Calories 661kcal, FatContent 30.7g (11.3g saturated), ProteinContent 61.3g, CarbohydrateContent 28g (9.1g sugars), FiberContent 8.9g
More about "greek butter beans recipes"
STUFFED LAMB LEG WITH GREEK BEANS - DELICIOUS. MAGAZINE
This roast lamb recipe champions some of the best-loved classic ingredients from Greece including feta, olives, dill and oregano. The beans are inspired by gigantes plaki (Greek baked beans) and are enriched by the lamb fat they are cooked in. Check out all of our Easter lunch recipes here.
From deliciousmagazine.co.uk
Reviews 5
Total Time 2 hours 5 minutes
Cuisine Greek recipes
Calories 661kcal per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 2 hours 5 minutes
Cuisine Greek recipes
Calories 661kcal per serving
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