Lamb Bretonne

• 3 1/3 lbs leg of lamb
• 4 cloves garlic, 1 thinly sliced, 3 crushed
• 2 sprigs fresh rosemary, leaves stripped from stems
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 2 tbsp butter
• 2 None onions, thinly sliced
• 1 can (15 oz) tomato puree
• 1 can (14 oz) diced tomatoes
• 2 cups beef stock
• 1 can (15 oz) cannellini beans, drained and rinsed

1. Preheat the oven to 400u0b0F. Pierce lamb in several places with sharp knife; press sliced garlic and a little of the rosemary firmly into cuts. Rub salt and pepper over lamb.
2. Melt butter in large, flameproof baking pan on stove top. Cook onions and crushed garlic, stirring, until onions are slightly browned. Stir in tomato puree, tomatoes, stock, beans and remaining rosemary; bring to a boil. Remove from heat.
3. Place lamb, pierced-side down, on bean mixture; cover. Roast for 1 hour. Uncover, turn lamb carefully. Roast, brushing occasionally with tomato mixture, for 1 hour, or until lamb is cooked to desired doneness.

lamb, garlic, rosemary, salt, ground black pepper, butter, onions, tomato puree, tomatoes, beef stock, cannellini beans

Taken from recipes-plus.com/api/v2.0/recipes/35125 (may not work)