Roast Leg of Lamb

Name: Roast Leg of Lamb
Cuisine: Ukraine
Ingredients: 1 (7-pound) leg of lamb with shank bone; 5 cloves garlic, slivered; 1 (7-pound) leg of lamb with shank bone; 1 tablespoon coarse salt; 1 tablespoon unsalted butter, softened; 1 pound dry red kidney beans, soaked in cold water overnight; 1 teaspoon freshly ground black pepper; Watercress or lettuce for lining platter; 2 bay leaves; ½ cup fruity red wine; 1 pound dry red kidney beans, soaked in cold water overnight; 20 small turnips (about 5 pounds), peeled; Additional butter, coarse salt, and black pepper for serving; Watercress or lettuce for lining platter; Additional butter, coarse salt, and black pepper for serving; Additional butter, coarse salt, and black pepper for serving

Pechena yahniatyna

Preparation info

Makes
10
servings

Difficulty
Medium

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

I love leg of lamb and my family always served it with red beans and turnips on a bed of greens—simple and elegant. A Ukrainian favorite, small glasses of warm plum brandy to drink will bring complexity and charm to this already earthy dish. Ah, the pleasures of rustic life!

Ingredients

1 (7-pound) leg of lamb with shank bone
5 cloves garlic, s

Europe
Ukraine
Main course
Gluten-free
Eastern Europe

Method

Preheat the oven to 425°F. Cut small slits all over the leg of lamb and insert the pieces of garlic. Rub the roast all over with softened butter and sprinkle with coarse salt and black pepper. Place the lamb on a rack in a shallow roasting pan. Pour 2 cups of water into the bottom of t