Rosemary Leg of Lamb with Warm Kale and White Beans

Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Grilling Time

    35 to 50 min.

  • Prep Time

    30 min.

  • Marinating Time

    4 to 8 h


the Ingredients

20151023095351 Row Redmeat 39


  • Completed step 8 grams loosely packed fresh rosemary leaves, finely chopped
  • Completed step Finely grated zest and juice of 1 lemon
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 4 garlic cloves, finely chopped
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 1 boneless leg of lamb, about 1.8 kilograms, trimmed of excess fat
  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 455 grams green or red kale, tough stems removed, roughly chopped
  • Completed step 3 large garlic cloves, thinly sliced
  • Completed step ¾ teaspoon crushed red pepper flakes
  • Completed step 480 millilitres low-sodium chicken broth
  • Completed step 1 can (430 grams) of cannellini beans, rinsed and drained
  • Completed step 55 grams (½ stick) unsalted butter, cut into 4 pieces

Special Equipment

  • Instant-Read Thermometer


  • In a small bowl mix the paste ingredients, including 1 teaspoon of salt and ½ teaspoon of pepper. Spread the paste all over the lamb, cover and marinate in the refrigerator for 4 to 8 hours. Allow the lamb to stand at room temperature for 30 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C). 
  • Brush the cooking grates clean. Grill the lamb, fat-side up first, over direct heat, with the lid closed, until nicely marked, 10 to 15 minutes. Turn the lamb over and grill for 5 minutes more (if flare-ups occur, move the lamb temporarily over indirect heat). Move the lamb over indirect medium heat and grill, fat-side down, with the lid closed, until cooked to your desired doneness, 20 to 30 minutes more for medium rare. An instant-read thermometer inserted in the thickest part of the lamb should read 54ºC. Because of the differences in the thickness of the meat, there will be some rare, some medium and some well-done slices. While the lamb is cooking, prepare the kale and white beans.
  • In a large, deep pot or Dutch oven over medium heat on the stove, warm the oil. Add the kale, garlic and red pepper flakes. Cook until the kale is wilted, 3 to 4 minutes, stirring frequently. Add the broth and bring to a simmer. Continue to simmer for about 5 minutes. Then add the beans, butter, ¾ teaspoon of salt and ¼ teaspoon of pepper. Cook for 5 minutes more, stirring occasionally. Remove the pan from the heat.
  • When the lamb has reached the proper doneness, remove it from the grill and let rest for 5 to 10 minutes. Cut across the grain into thin slices and serve with the kale and white beans. 

Let's Gear Up

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