Garlic-Stuffed Boneless Leg with White Beans

Ingredients

• 1 boneless Finnsheep leg roast (3–4 lbs)
• 6 garlic cloves, halved
• 2 tbsp ghee, salt, and pepper
• 2 cans white beans, drained
• 1 cup lamb or chicken stock
• 1 cup crushed tomatoes
• A few thyme sprigs

Method

1. 1

   Open the roast where it naturally unrolls, season the inside, scatter half the garlic, roll it back up, and tie at 1-inch intervals.

2. 2

   Brown the tied roast well in a Dutch oven in ghee, then remove.

3. 3

   Add beans, stock, tomatoes, thyme, and remaining garlic to the pot. Nestle the roast on top.

4. 4

   Cover and braise at 325°F for about 75 minutes, until the center is 135°F. Rest 15 minutes.

5. 5

   Slice and serve over the beans, which have soaked up the lamb juices — dinner and side dish from one pot.