James Beard'S Recipe

Name: James Beard'S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1-inch pieces); salt and pepper; 3 medium onions, each stuck with 2 cloves; 6 cloves; 3 carrots, split lengthwise; 6 -7 garlic cloves; 1/2 cup olive oil; 1 teaspoon dried thyme; 1 bay leaf; 4 -5 ripe tomatoes, peeled seeded and coarsely chopped; 1 cup red wine; chopped parsley (to garnish)

Servings: persons

5 -6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1-inch pieces)
salt and pepper
3 medium onions, each stuck with 2 cloves
6 cloves
3 carrots, split lengthwise
6 -7 garlic cloves
1/2 cup olive oil
1 teaspoon dried thyme
1 bay leaf
4 -5 ripe tomatoes, peeled seeded and coarsely chopped
1 cup red wine
chopped parsley (to garnish)

1
Preheat oven to 400u00b0F.
2
Rub lamb with salt and pepper and place on a rack in a roasting pan.
3
Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
4
Pour the olive oil over the bones and vegetables.
5
Roast at 400u00b0F for 30 minutes.
6
Reduce heat to 350u00b0F and roast for 30 minutes.
7
Reduce heat to 200u00b0F.
8
Transfer lamb to baking pan or casserole dish.
9
Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
10
Rinse roasting pan with the red wine and pour wine over lamb.
11
Cover tightly with aluminum foil and roast in a 200u00b0F oven for 6 hours.
12
Transfer lamb to a platter and remove the strings.
13
Discard bones and bay leaf.
14
Remove the cloves from the onions and puree or blend all the vegetables.
15
Combine with the pan juices.
16
Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 -6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1-inch pieces), salt and pepper, 3 medium onions, each stuck with 2 cloves, 6 cloves, and more.

Yes, James Beard'S falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

James Beard'S

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions