This hearty dish does not need an expensive cut of lamb or rare fresh vegetables, yet it is very special. It must marinate overnight before cooking. It freezes well and reheats beautifully, so make a generous amount. Serve with a fresh mixed green salad and a robust white wine.
Place the lamb (and bones if you have them—they will give additional flavor), carrots, onions, and the olive. oil in a large bowl. Sprinkle with the rosemary, thyme, bay leaves, orange rind, and salt and pepper and refrigerate overnight. Also soak the beans overnight in
The next day, cook the beans (see instructions on the package for cooking time) until tender. Heat
Serve in a warm shallow dish sprinkled with parsley.
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