Lamb with Beans, Onions and Potatoes

• 12 lb dried split peas or 12 lb navy beans, soaked overnight,cooked until tender and drained
• 2 tablespoons butter
• 7 medium onions, thinly sliced
• 4 large potatoes, thinly sliced
• 1 tablespoon salt
• 34 cup hot strong beef broth, with
• 1 tablespoon tomato paste, stirred in
• 1 bay leaf
• 12 teaspoon dried rosemary, crumbled
• 2 cloves garlic, crushed
• 1 lamb shoulder or 1 leg of lamb (approx 3 lbs)

1. Melt butter in large skillet and cook onions until soft.
2. In casserole or roasting pan with lid; layer beans, onions and potatoes, seasoning each layer with salt and pepper.
3. Pour beef broth with tomato paste over and add bay leaf.
4. Season lamb, rub with crushed garlic and rosemary and place on top of beans.
5. Roast, uncovered for 1 1/2- 2 hours, or until vegetables are tender and lamb is cooked to desired doneness.

peas, butter, onions, potatoes, salt, beef broth, tomato paste, bay leaf, rosemary, garlic, lamb shoulder

Taken from www.food.com/recipe/lamb-with-beans-onions-and-potatoes-77276 (may not work)