Lamb Roast with White Beans and Parsley Sauce
Elevate your dinner table with this hearty and flavorful Lamb Roast with White Beans and Parsley Sauce, a perfect centerpiece for special occasions or indulgent family meals. This recipe features tender, herb-crusted lamb roasted to perfection and paired with creamy, lemon-kissed white beans for a comforting base. The dish is brought to life with a bright and zesty parsley sauce made with capers and red wine vinegar, adding a touch of freshness to every bite. With the satisfying combination of savory roasted meat, rich beans, and vibrant herbs, this recipe is as stunning as it is delicious. Easy enough for a weekend feast yet elegant enough for entertaining, this lamb roast is a must-try for lovers of bold, classic flavors.
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Recipe Information
Ingredients
- 1.5 kg lamb leg or shoulder (bone-in or boneless)
- 3 tbsp olive oil
- 4 pcs garlic cloves, minced
- 2 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 1 tbsp salt
- 1 tsp black pepper
- 800 g canned white beans, drained and rinsed
- 250 ml chicken stock
- 2 tbsp lemon juice
- 1 cup flat-leaf parsley, chopped
- 4 tbsp olive oil (for sauce)
- 2 tbsp capers, rinsed
- 1 tbsp red wine vinegar
Instructions
Preheat your oven to 180°C (350°F).
In a small bowl, mix together 3 tbsp olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture all over the lamb, ensuring it is evenly coated.
Place the lamb in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare, or adjust to your desired doneness.
While the lamb is roasting, prepare the white beans. In a large skillet over medium heat, add the drained and rinsed white beans, chicken stock, and lemon juice. Cook for 10 minutes until the beans are warmed through and slightly creamy. Set aside and keep warm.
To make the parsley sauce, combine the chopped parsley, 4 tbsp olive oil, capers, red wine vinegar, and a pinch of salt in a food processor. Pulse until smooth but texture is slightly rustic.
Once the lamb is done roasting, remove it from the oven and let it rest for 15 minutes covered with foil to retain the juices.
To serve, slice the lamb and arrange it on a large platter. Spoon the warm white beans around the slices. Drizzle the parsley sauce over the top or serve it on the side for dipping.
Garnish with a sprinkle of fresh parsley and enjoy your Lamb Roast with White Beans and Parsley Sauce.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 0.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
