Roast Lamb With White Bean Salad

(Lamb Hindquarter/Carvery Leg )


  • Boned or Carvery Leg of Lamb
  • Olive oil for brushing
  • Salt and pepper
  • 2 Garlic bulbs, halved
  • Rosemary Sprigs


  1. Heat oven to 190 C.
  2. Brush lamb with olive oil, season liberally and place in a shallow baking dish.
  3. Strew with rosemary and garlic.
  4. Roast for approx. 1 hour for medium-cooked lamb (cook for longer or shorter time according to taste).
  5. Allow to rest for 10 minutes before carving and serving with white bean salad.

White Bean Salad:

  • 1/2 cup small white beans (haricot or baby lima beans) soaked overnight in water.
  • 1 Red onion, finely sliced
  • Juice of one lemon
  • 1/2 cup olive oil
  • 2 teaspoons dried mint
  • 1 1/2 teaspoons sumac


  1. Cook beans in boiling water for about 1 1/2 hours or until tender.
  2. Drain thoroughly, cool and add onion.
  3. Add remaining ingredients and mix thoroughly.
  4. Adjust seasoning, add more lemon or olive oil to taste and serve with the roast lamb.

Serves 6