Lamb with Beans, Onions and Potatoes
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
4-5
ingredients
- 1⁄2 lb dried split peas or 1/2 lb navy beans, soaked overnight,cooked until tender and drained
- 2 tablespoons butter
- 7 medium onions, thinly sliced
- 4 large potatoes, thinly sliced
- 1 tablespoon salt
- 3⁄4 cup hot strong beef broth, with
- 1 tablespoon tomato paste, stirred in
- 1 bay leaf
- 1⁄2 teaspoon dried rosemary, crumbled
- 2 cloves garlic, crushed
- 1 lamb shoulder or 1 leg of lamb (approx 3 lbs)
directions
- Melt butter in large skillet and cook onions until soft.
- In casserole or roasting pan with lid; layer beans, onions and potatoes, seasoning each layer with salt and pepper.
- Pour beef broth with tomato paste over and add bay leaf.
- Season lamb, rub with crushed garlic and rosemary and place on top of beans.
- Roast, uncovered for 1 1/2- 2 hours, or until vegetables are tender and lamb is cooked to desired doneness.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.