From Tasha Tudor’s Garden by Tovah Martin.
Never mind that the author is referring to the month of April. I do feel marooned. Birds that usually fly south for winter are still here and I’m sure they are thinking, “What’s the point in leaving now?” It is February 1st and the lilacs and forsythia are budding! I find myself dreaming longingly for concrete and gravel, as I do every spring.
I spent the morning working outside, ended up weeding in the garden naturally, and now I am ready to retreat to the kitchen. Thank goodness for mud rooms, tall boots, and wood stoves.
Today I thought I’d make Garlic and Herb Cheese to have on crackers for lunch, and for supper tonight Onion-Cheese Cornbread, and Leg of Lamb with White Beans.
All recipes are from California Fresh Cookbook.
Leg of Lamb with White Beans, serves 10
1 pound Great Northern beans
2 pounds onions
1/4 cup butter
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
2 pounds ripe tomatoes, or 2 cans (1 pound each) Italian plum tomatoes, drained
1 leg of lamb (6 to 7 lbs)
2 cloves of garlic
Make beans ahead of time. Preheat oven to 325 degrees.
In a large skillet, saute onions and minced garlic in butter over medium heat until golden.
In a shallow roasting pan, combine beans, sautéed onions, 2 teaspoons salt, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 1/4 teaspoon pepper, and tomatoes. Stir well to combine.
Dry the lamb with paper towels and trim off most of the fat. Make slits in the lamb and insert slivers of garlic. Sprinkle meat with remaining rosemary, thyme, and salt. Set seasoned lamb on top of bean mixture and roast, uncovered, 2 1/2 to 3 hours (or until meat thermometer says 147 150 degrees).
Let stand at room temperature for 20 minutes before carving. Sprinkle with parsley.