Herb Roasted Lamb with Black Beans
- Servings: 10
- Course: Main Dish
Leg of lamb cooks juicy, tender, and fast in an oven bag. The bag traps in moisture and the juices, keeping the meat from drying out without any basting. Insert a meat thermometer to monitor the doneness of the roast without opening the cooking bag. Cook the spunky beans while the meat cooks. When the meal is done, there's no roasting pan to soak or scrub. Just toss the cooking bag.
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- 1 5- to 6-pound bone-in leg of lamb
- 2 cloves garlic, peeled and sliced
- 1 medium lime
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground coriander
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 cup chopped onion
- 2 15-ounce cans black beans, rinsed
- 1 4-ounce can diced green chili peppers, rinsed and drained
- 1 4-ounce jar chopped pimiento, drained
- 1/4 cup snipped cilantro
- 1 tablespoon red wine vinegar
- Disposable oven bag
Trim fat from lamb. Cut slits in meat; insert garlic. Drizzle with lime juice. Combine oregano, coriander, thyme, cumin, chili powder and salt; rub over meat. Place the disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place meat in bag; close bag. Insert oven-going meat thermometer into meat without touching bone. Roast in a 325 degree F oven for 2 1/2 to 3 hours or until thermometer registers 145 degrees F to 155 degrees F.
Let stand. Remove meat from bag. Skim fat from juices. In a saucepan combine 2 tablespoons of the juices and the onion; cook until onion is tender. Stir in drained beans, peppers, pimiento, cilantro, and vinegar. Bring to boiling; reduce heat. Cook 5 minutes. Serve with lamb. Makes 10 to 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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