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1
To make the beans -- Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt.
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2
Cover by 4 inches with water and bring to a boil over high heat.
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3
Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours.
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4
(The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.
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5
).
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6
Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant.
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7
Remove from the heat and leave to infuse.
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8
When the beans are done, remove the cheesecloth seasoning bag.
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9
Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed.
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10
(The beans can be made the day before and reheated.
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11
).
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12
To make the lamb -- Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high.
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13
Brush the meat with the olive oil and, with a sharp knife, make slits about 1/2 inch deep all over the meat.
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14
Insert the garlic slices in the slits.
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15
Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand.
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16
When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook.
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17
Turn and cook another 10 to 20 minute or until an instant-read thermometer inserted in the thickest part of the meat registers 130F for medium rare.
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18
Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil.
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19
Let stand for 10 minute before carving into thin slices.
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20
Serve with a little of the carving juices spooned over, accompanied by the white beans, drizzled with more olive oil, if you like.
