Braised Leg of Lamb With Spring Vegetables

• 1 12 kg leg of lamb
• 23 cup chicken stock
• 400 g cannellini beans, rinsed and drained
• 600 g assorted spring vegetables (green beans, baby carrots, asparagus etc.)
• red currant jelly, to serve

1. Preheat oven to 220 degrees centigrade.
2. Place the leg of lamb into a large baking pan and season with salt and pepper.
3. Bake for 30 minutes.
4. Remove from oven, add stock to pan and cover tightly with foil.
5. Reduce oven temperature to 170 degrees centigrade and return lamb to oven for 40 minutes or until cook to your liking.
6. Remove from oven and rest lamb for 10 minutes in a warm place.
7. Pour cooking juices into a saucepan and add beans and other vegetables.
8. bring to the boil and simmer covered until vegetables are just tender.
9. Serve lamb with cous cous and vegetables.
10. Accompany with cooking juices and spoonfuls of redcurrant jelly.

lamb, chicken stock, cannellini beans, red currant

Taken from www.food.com/recipe/braised-leg-of-lamb-with-spring-vegetables-106292 (may not work)