1 ea. Australian leg of lamb, bone in, and shank attached (4-5 lb.)
6 stalks rosemary, small sprigs picked
2 heads garlic, peeled with the cloves cut in half
3 heads of garlic, separated from the head and not peeled
2 lb. cannellini beans, soaked overnight in water
1 large Spanish onion, cut in quarters
1 large carrot, peeled and cut in half
4 cloves garlic, peeled
1 ea. 4 ounce piece of slab bacon
Fine sea salt and freshly ground black pepper
1. Preheat the oven to 400 degrees. Place the leg of lamb onto a large cutting board. Make small incisions into the meat in even intervals all around to leg. Stuff the incisions with garlic and rosemary. Season the leg all around with salt and pepper. Place the leg, presentation side up in a large roasting pan. Arrange the unpeeled garlic cloves around the leg of lamb. Pour 2 cups of water in the pan. Put the lamb into the oven and cook for about an hour and a half or until a meat thermometer reaches 145-165, depending on how well you want it cooked.
2. For the beans, strain the beans from the soaking water. Put the beans into a large pot and cover with water. Add the onions, garlic, carrot, and bacon. Bring the beans up to boil over high heat, and then down to a low simmer, on low heat. Season with a little salt and pepper, but not all the way as the liquid will continue to reduce. Cook the beans for about an hour, or until they are tender. More water may be added during the cooking process to keep the beans covered. Once cooked, adjust the seasoning, set aside and keep warm.
3. Once the lamb has reached desired doneness, remove from the oven and allow to rest for 15 minutes. Once rested, move the lamb to a large cutting board. Slice the lamb into thin slices and arrange nicely on a large serving platter. Spoon the pan drippings over the sliced lamb to keep moist. Garnish the platter with the roasted cloves of garlic from the bottom of the pan. Pour the beans into a large serving bowl. Serve family style.
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