Herb Roasted Lamb with Black Beans
Zippy black beans pair deliciously with this roasted leg of lamb.
Prep Time:
15 mins
Total Time:
2 hrs 55 mins
Servings:
Makes 10 to 12 servings.
Ingredients
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1 5- to 6-pound bone-in leg of lamb
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2 cloves garlic, peeled and sliced
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1 medium lime
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1 teaspoon dried oregano, crushed
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1 teaspoon ground coriander
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1/2 teaspoon dried thyme, crushed
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/4 teaspoon salt
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1 cup chopped onion
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2 15-ounce cans black beans, rinsed
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1 4-ounce can diced green chili peppers, rinsed and drained
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1 4-ounce jar chopped pimiento, drained
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1/4 cup snipped cilantro
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1 tablespoon red wine vinegar
Directions
1.
Trim fat from lamb. Cut slits in meat; insert garlic. Drizzle with lime juice. Combine oregano, coriander, thyme, cumin, chili powder and salt; rub over meat. Place on a rack in a roasting pan. Insert meat thermometer without touching bone. Roast in a 325 degree F oven for 2 1/2 to 3 hours or until thermometer registers 145 degrees F to 155 degrees F.
2.
Let stand. Skim fat from juices. In a saucepan combine 2 tablespoons of the juices and the onion; cook until onion is tender. Stir in drained beans, peppers, pimiento, cilantro, and vinegar. Bring to boiling; reduce heat. Cook 5 minutes. Serve with lamb. Makes 10 to 12 servings.
Nutrition information
Calories 242, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 80 mg, Sodium 362 mg, Carbohydrate 15 g, Fiber 4 g, Protein 32 g. Daily Values: Vitamin C 26%, Calcium 5%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Harvest Leg of Lamb
Garlic and lemon flavor this roasted leg of lamb. If you are unable to find a whole leg of lamb, proceed with the recipe following the instructions in the note to use two boneless leg roasts.
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