THE FITBUG RECIPE BOOK

Posted 17 September 2007

Roast Lamb with Garlic Heads and Spicy Bean Stuffed Marrow

Serves 4

Ingredients:

1.8-2kg oven ready leg of lamb
Olive oil
Salt & pepper
4 heads garlic
1 large marrow
115g butter
1 finely chopped onion
115g runner beans
115g French beans
115g broad beans
1 small chilli
225g white breadcrumbs
1 glass dry white wine
6 tomatoes peeled, deseeded and chopped

How to:

• Pour boiling water over the heads of garlic, trim off tops and use these to rub over leg of lamb
• Put lamb in a roasting tray, season and splash with oil then put into oven at 200 degrees C for about 1 1/4 - 1 1/2 hours
• After 45 minutes season remaining garlic heads with salt and pepper and put into roasting tray, removing after 25 minutes and keeping warm
• Meanwhile, cut marrow in half lengthwise and scrape out seeds
• Brush with butter, season and put into oven at 180 degrees C
• At the same time, cook all beans separately with French beans and runner beans cut into 21/2cm lozenges
• Melt 55g butter, add finely chopped onion and sweat
• Add finely chopped chilli, sweat then add white wine, reduce by half and add tomatoes
• Add beans and heat together
• After 40 minutes fill the marrow with beans and cover with breadcrumbs
• Cook for 40 minutes further, if too coloured cover with foil
• Take out and leave to rest with lamb
• Serve sliced lamb with a head of garlic and slice of marrow

Recipe courtesy of Brian Turner