Roasted Leg of Lamb with Two-Bean Ragoût

Roasted Leg of Lamb with Two-Bean Ragoût

Serves 4
Prepared soy ginger sauce is a fragrant, juicy marinade for all manner of meats, from pork loin to chicken breasts. In this standout dish, semi-boneless leg of lamb, one of the most flavorful and elegant cuts of meat, gets the spotlight.
  • 1 (2 1/4-pound) semi-boneless leg of lamb
  • 1/2 cup prepared soy ginger sauce
  • 2 (15-ounce) cans low-sodium chicken broth
  • 1 1/2 tablespoon finely chopped ginger
  • 1/2 cup uncooked wild rice
  • 1 (10-ounce) package frozen baby lima beans, thawed and drained
  • 1 1/2 cup cooked navy beans, rinsed and drained
  • 1/2 teaspoon sesame oil
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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 for 1 hour and 15 minutes, basting occasionally with reserved marinade. 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.
Nutritional Info: 
Per Serving: 590 calories (180 from fat), 20g total fat, 8g saturated fat, 105mg cholesterol, 910mg sodium, 58g carbohydrates, (13 g dietary fiber, 2g sugar), 44g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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