Leg of Lamb with White Beans

Chop remaining garlic cloves and one of the onions. Stud the other onion with cloves. In a large roasting pan, sauté onion and garlic in butter. Add lamb and cook on all sides until browned, about 4 minutes. Remove lamb. Stir in tomato paste and sauté briefly. Add wine, lemon juice, and broth. Add clove-studded onion and tomatoes. Place lamb on vegetables and roast, occasionally adding additional water to the pan, 1.5-2 hours. Forty minutes before the end of the baking time, add beans to the roasting pan. Season with salt, pepper and lemon juice. Remove lamb, cut into 2 cm (3/4 inch) thick slices and lay slices over beans. Rinse parsley, shake dry, coarsely chop and sprinkle over beans. Serve lamb in roasting pan.