Ingredients:
- 2 1/2 lbs. lamb
- 17 oz. white beans
- 3 onions
- 4 carrots
- 4 tomatoes
- 1 garlic clove
- 1 bunch parsley (finely chopped)
- 1 cup cream
- 1 cup vegetable broth
- 2 bay leaves
- salt
- pepper
- allspice
- vegetable or sunflower oil
Directions:
- Wash and dry the meat and remove any extensive fat.Rub with salt and pepper all around.
- Slice the clove of garlic and stud the meat in different places with the garlic slices.
- Place in a preheated oven and roast at 350 degrees Fahrenheit for appr. 2 - 2.5 hours.
- In the meantime, wash and peel the onions, slice two of them and leave one whole.
- Wash peel and slice the carrots.
- In a saucepan, heat some vegetable or sunflower oiland sauté the onion slices until glassy.
- Add the carrot slices and beans and while stirring thoroughly add the vegetable broth slowly.
- Let simmer for 4 - 5 minutes and then add salt, pepper and allspice.
- Stud the onion, that you left whole with the bay leaves and bury in the vegetables. Let simmer for 20 minutes.
- In the meantime cut the tomatoes into small dices. Add them together with the cream into the saucepan, stir and let simmer for another 5 minutes.
- When the lamb is ready, take out of the oven, and let rest for appr. 10 - 15 minutes before carving.
- In the meantime, scratch up the lambs juices in theroasting tray and add to the vegetable mixture.
- Stir and place the vegetable mixture on a large dish, carve the meat and place nicely on top of the vegetables.
- Sprinkle with the chopped parsley and serve with boiled or roast potatoes.
