This Boneless Leg of Lamb with White Beans & Gremolata is packed with flavor, juicy and delicious. Cooked in the oven to a perfect medium-rare and served with tender white beans and a zesty Italian gremolata.
I teamed up with the American Lamb board to bring you this post. As always, all opinions are my own.
When you’re looking for a showstopper dinner party recipe, but also want a recipe that can be on your table in a hurry with minimal fuss, this is the recipe for you – Butterflied Leg of Lamb with Gremolata & White Beans.
This would be the perfect dish for Easter but it’s delicious for any occasion!
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Love
I made this the other day and it was delicious! I think my favorite part of the dish was the beans! They get so soft and creamy and they soak up all that delicious flavor from the lamb.
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Table of Contents
Ingredient notes
- American Lamb Boneless Leg of Lamb – Look for a leg of lamb that is approximately 4-5 pounds. You’ll want a rack of lamb that has been deboned and butterflied.
- Cannellini Beans – Aka white beans or great northern beans.
- Onion & Garlic
- Olive Oil
- Red Wine Vinegar
- Dijon Mustard
- Lemon Juice & Zest
- Dried Spices – Thyme, rosemary and oregano.
- Fresh Parsley – Italian flat leaf parsley works best.
How to make it
- Marinate: Add the onion, garlic, olive oil, vinegar, mustard, lemon juice, and dried spices and salt and pepper to a small bowl and whisk to combine. Pour the marinade over your lamb and refrigerate for at least an hour, or up to overnight.
- Truss the Lamb: Roll the leg of lamb up into a uniform shape and snugly tie it at both ends with two lengths of kitchen twine. Note: This is not necessary, but it helps the lamb cook more evenly.
- Roast: Heat your oven to 350 degrees F. Roast the lamb, uncovered, for 40 minutes.
- Add the Beans: Add the beans to the pan. Stir them to coat in any juices that have accumulated. Drizzle the beans with 1 Tablespoon olive oil and sprinkle with a pinch of salt and pepper. Return the lamb and beans to the oven and continue roasting for 10-30 minutes, until the lamb reaches your desired temperature (see below).
- Rest & carve: Let rest 15 minutes then slice against the grain.
- Make the gremolata: While the lamb rests make the gremolata. Finely chop the parsley, zest the lemon, and mince the garlic. Combine all three in a small bowl and season with a pinch of kosher salt.
- Serve: Divide the lamb between plates and top with the gremolata. Serve the beans on the side. Enjoy!
Cooking temperature
- Rare: 130 degrees (very red inside)
- Medium-Rare: 145 degrees (bright pink inside)
- Medium: 150 degrees (light pink inside)
- Medium-Well: 155 degrees (barely any pink left)
- Well-Done: 160 degrees (no pink)
USDA recommends cooking lamb to an internal temperature of 145F with a 3 minute rest.
What to serve with it
- MORE → my must try lamb side dishes
Erin’s wine pairings
- Cabernet is an excellent pairing with the rich lamb.
- Petite Sirah is another great match. Its flavors of plum, berries and black pepper pair wonderfully with stronger flavored meats.
- Malbec with medium body and smooth tannins makes an excellent pairing for the rich lamb leg.
- MORE → my 8 favorite lamb wine pairings.
More showstopper lamb recipes
Did you try this lamb and beans recipe?
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Full Recipe
Lamb and White Beans with Gremolata
This Italian Boneless Leg of Lamb recipe with white Beans & gremolata is packed with flavor, juicy and delicious. Cooked in the oven to a perfect medium-rare and served with tender white beans and a zesty Italian gremolata.
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Serves 8 people
Equipment
Ingredients
Lamb
- 1 4-5 pound boneless leg of lamb (butterflied )
- ½ small onion (minced)
- 4 cloves garlic (minced)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons lemon juice
- 1 Tablespoon dried thyme
- 1 Tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- Freshly ground black pepper (to taste)
- 2 14.5 ounce cans cannellini beans (drained and rinsed)
- 1 Tablespoon olive oil
Gremolata
- ¾ cup parsley
- 1 teaspoon lemon zest (from 2 lemons)
- 3 cloves garlic
- Kosher salt (to taste)
Instructions
- Add the onion, garlic, olive oil, vinegar, mustard, lemon juice, and dried spices and salt and pepper to a small bowl and whisk to combine.
- Place the leg of lamb in an oven safe baking dish and pour the marinade on top. Turn the lamb to coat and let marinate for at least an hour, or up to overnight in the refrigerator.
- Preheat your oven to 350-degrees F.
- While the oven is preheating, roll the leg of lamb up into a uniform shape and snugly tie it at both ends with two lengths of kitchen twine. Return the roast, seam side down, to the baking dish.
- Roast the lamb, uncovered, for 40 minutes. Remove the lamb from the oven and add the beans to the pan. Stir them to coat in any juices that have accumulated. Drizzle the beans with 1 Tablespoon olive oil and sprinkle with a pinch of salt and pepper.
- Return the lamb and beans to the oven and continue roasting for 10-30 minutes, until an instant-read meat thermometer registers 145 F (for medium-rare) or 150 F (for medium) when inserted in the thickest part of the meat.
- Remove the lamb from the oven, cover with foil, and let stand for 15 minutes before serving.
- Meanwhile, make the gremolata. Finely chop the parsley, zest the lemon, and mince the garlic. Combine all three in a small bowl and season with a pinch of kosher salt.
- Carve the lamb into slices against the grain. Plate with the beans, top with a spoonful of gremolata and serve.
Notes
Cooking temperature
- Rare: 130 degrees (very red inside)
- Medium-Rare: 145 degrees (bright pink inside)
- Medium: 150 degrees (light pink inside)
- Medium-Well: 155 degrees (barely any pink left)
- Well-Done: 160 degrees (no pink)
Nutrition
Calories: 395kcal | Carbohydrates: 12g | Protein: 17g | Fat: 29g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 337mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
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