Cook: 120 minutes
6
Ingredients
1.5 kg leg of lamb
3 sprigs of thyme
3 sprigs of rosemary
3 garlic cloves
pinch of ground coriander 50 ml olive oil
salt
For the beans:
400 ml tomato juice
50 g brown sugar
50 ml rice or rice wine vinegar
1 lime, juiced and zested
2 chili peppers, halved lengthwise, with seeds and membranes removed
½ tsp cumin seeds
600 g canned white beans
400 g peeled and diced tomato
1 bunch of fresh coriander, chopped
1 bunch of parsley, chopped
salt
Method
For the beans: in a pot, mix tomato juice, sugar, vinegar, lime zest, lime juice, a pinch of sea salt, chilli pepper and cumin seeds. Simmer over low heat until the sugar dissolves. Add the tomatoes and beans. Bring to a boil and remove from heat, then sprinkle with the coriander and parsley.
For the lamb, mix all spices and rub the lamb with it. Preheat the oven to 160 degrees Celsius. Roast the lamb on both sides for a few minutes in a pan, than cook for one and a half to two hours in the oven. Sprinkle frequently so it doesn’t dry out. When cooked, remove from the oven and let it rest for 10 minutes before slicing. Serve with the beans.
