Spiced Lamb With Roast Vegetables And Green Beans

• 4 1/2 lb leg of lamb, bone removed
• 6 sprigs fresh rosemary
• 2 None bay leaves
• 5 tbsp olive oil
• 5 None potatoes, peeled and chopped
• 6 None carrots, peeled and chopped
• 2/3 lb shallots, peeled
• 7 cloves garlic, peeled and minced
• 2 tbsp tomato paste
• 1 1/4 cup red wine
• 2 1/2 cups vegetable stock
• 2 tbsp apricot jam
• 1 tsp tandoori spice mix or sweet paprika
• 3 1/3 lb green beans, trimmed and halved
• 3 slices toast, crusts removed, then processed into fine breadcrumbs
• 5 1/2 tbsp butter

1. Preheat oven to 425u0b0F. Season lamb then roll up and secure with butcher's twine. Tuck in 3 sprigs of rosemary and 1 bay leaf then rub with 3 tbsp oil. Place in a roasting pan and roast for 15 mins.
2. Heat remaining oil in a large frying pan. Add potatoes, carrots, shallots, 4 cloves garlic and remaining herbs. Saute for 4-5 mins then add tomato paste and cook for 1-2 mins. Add red wine and stock, season and bring to a boil.
3. Turn oven temperature down to 300u0b0F. Add vegetables to roasting pan and cook for 2 1/2-3 hours, adding more stock or water if necessary. Mix remaining garlic with jam, spice mixture and 2 tbsp water then spread over lamb 10 mins before the end of the cooking time.
4. Cook beans in boiling salted water for 10-12 mins. Meanwhile, heat a frying pan, add breadcrumbs and toast until brown, add butter, gradually, and continue to toast until crisp and golden. Drain beans and toss with breadcrumbs. Serve lamb and roasted vegetables on a large platter with beans.

lamb, rosemary, bay leaves, olive oil, potatoes, carrots, shallots, garlic, tomato, red wine, vegetable stock, apricot, tandoori spice mix, green beans, breadcrumbs, butter

Taken from recipes-plus.com/api/v2.0/recipes/21807 (may not work)