Leg of Lamb with Green Beans

5 from 6 votes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 137 kcal


For the leg of lamb

  • 1 kilogram Leg of lamb on the bone
  • 2 piece Chopped onions
  • 2 size Garlic cloves pressed
  • 2 size Garlic cloves chopped
  • 1 size Fresh tomatoes
  • Himalayan salt
  • Black pepper from the mill
  • 50 g Butter
  • 400 Milliliters Water
  • 1 bunch Fresh thyme

For the beans

  • 500 g Green beans
  • Salt
  • 1 teaspoon Dried savory
  • Water
  • 1 piece Fresh onion
  • 2 tablespoon Butter
  • 1 bunch Chopped parsley
  • Black pepper from the mill


Preparation of meat

  • Rub the meat with salt and pepper to taste as well as 2 pressed garlic cloves on both sides. Heat butter in a frying pan and fry the meat all around. Fry the onions, chopped tomatoes and the remaining garlic briefly. Deglaze with water. Bring to the boil and add the thyme. Put the lid on and simmer the roast off the stove for about 2.5 hours on the lowest setting. Replace simmered liquid again and again.
  • Finally, take the roast out of the pan and keep it hot. For the sauce, puree the onions and tomatoes in the roasting liquid. Then tie as usual and season well.

Preparation of beans

  • Simmer the strung beans in a little salted water with the onion and savory for approx. 20-30 minutes. Drain in the sieve. Then sprinkle with a little pepper. Heat the butter in a saucepan, add the chopped parsley and toss the beans in it.

The conclusion

  • Then serve everything. Sliced ​​meat is served with sauce. Add the beans and not forgetting boiled potatoes.
  • Enjoy your meal.


Serving: 100gCalories: 137kcalCarbohydrates: 11.5gProtein: 7.4gFat: 6.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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