Leg of Lamb with Rosemary, Garlic and Beans
Rinse beans and soak overnight in plenty of water.
Rinse lamb and pat dry. Score about 12-15 times in differnt places. Season with salt and pepper and stick with rosemary in score marks.
Peel onions and garlic. Cut onions into large pieces, leave garlic whole. Peel and halve carrots, cut into pieces. Rinse celery and cut into pieces. Rinse tomatoes and cut out stalks, cut into wedges.
Heat oil in a large roasting pan and sear lamb on all sides. Remove meat from the pan and saute vegetables in the pan for 5 minutes. Deglaze pan with red wine and add broth. Return meat to the pan and braise in preheated oven at 160°C (approximately 325°F) for about 3 hours. Baste meat with cooking juices every 30 minutes, add more broth to the pan as needed.
Bring a pot of water to a boil. Drain beans and cover with boiling water, simmer for about 40 minutes or until beans are soft. Drain.
Remove lamb from the oven. Remove from the pan and keep warm. slice.
Mix beans with vegetables and season with salt and pepper. Arrange lamb and vegetables on plates and sprinkle with parsley. If desired, serve with a slice of toast.