Leg of lamb with lemons

Ingredients for 8 servings:

• 2 kg leg of lamb
• 2 bulbs of garlic
• 2 lemons
• 1 bunch parsley, flat
• 600 g beans, green
• olive oil
• pepper
• Salt
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Trim the leg of lamb of any fat, making several slashes about 2 cm deep. Slice the lemons and halve them. Rub the slashes with salt, pepper, and a clove of garlic. Fill with the halved lemon slices and parsley, leaving the zest visible (it will crisp up and taste great when roasting!). Season the meat with salt and pepper, then drizzle with olive oil. Place in a roasting tin and place in a cold oven. Roast for 150 minutes at 175°C (top/bottom heat). After about 90 minutes, add the remaining garlic cloves and fry. Cook for another 40 minutes (20 minutes before the roast is done), then boil the beans in salted water. Drain and toss in the pan juices. Serve the garlic with the meat. It will now be as soft as butter; individual cloves can be squeezed out of their skins and spread on the meat or on the baguette slices served with it.