Roasted Leg of Lamb with Two-Bean Ragoût
- 1 (2 1/4-pound) semi-boneless leg of lamb
- 1/2 cup prepared soy ginger sauce
- 2 (15.0-ounce) cans low-sodium chicken broth
- 1 1/2 tablespoon finely chopped ginger
- 1/2 cup uncooked wild rice
- 1 (10.0-ounce) package frozen baby lima beans, thawed and drained
- 1 1/2 cup cooked navy beans, rinsed and drained
- 1/2 teaspoon sesame oil
Marinate lamb in soy ginger sauce for 24 to 36 hours in the refrigerator, turning occasionally.
Preheat the oven to 350°F.
Transfer lamb to roasting pan; reserve marinade for basting.
Roast the lamb, basting occasionally with reserved marinade, until a thermometer inserted into the thickest part of the lamb reads 135°F for medium-rare (the temperature will rise slightly as the meat rests), about 1 hour and 20 minutes.
Set lamb aside to let rest for 15 minutes.
Meanwhile, when the lamb has been in the oven for 30 minutes, bring broth and ginger to a boil in a medium pot.
Add rice and simmer, covered, until tender, about 50 minutes.
Add lima beans and navy beans. Heat through, stir in sesame oil and remove from heat.
Slice lamb and transfer to plates. Serve ragoût on the side.
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- 1 (2 1/4-pound) semi-boneless leg of lamb
- 1/2 cup prepared soy ginger sauce
- 2 (15.0-ounce) cans low-sodium chicken broth
- 1 1/2 tablespoon finely chopped ginger
- 1/2 cup uncooked wild rice
- 1 (10.0-ounce) package frozen baby lima beans, thawed and drained
- 1 1/2 cup cooked navy beans, rinsed and drained
- 1/2 teaspoon sesame oil