Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g beans, red
- salt
- 1 kg leg lamb boneless
- 4 cloves garlic
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon oregano
- olive oil
- 1 can (s) tomato (s), peeled
- 0.25 liter ¼ red wine
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Soak the beans in plenty of water overnight. Then cook in fresh salted water, not too soft.
- Rinse the leg of lamb under running water, pat dry, if necessary tie with a kitchen string. Peel the garlic cloves, cut into sticks and lard the leg of lamb with them. Mix the herbs with the oil and coat the leg with it evenly and season with salt. Fry the leg in a casserole on all sides.
- Puree the tomatoes and add to the leg of lamb with the stock and red wine. Cover and let simmer over medium heat for about 90 minutes.
- Just before the end of cooking, add the drained beans and season the sauce with salt and pepper.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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