Dec 28, 2012

Rosemary Leg of Lamb with Warm Kale and White BeansRecipe by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.33 oz fresh rosemary
  • 7 garlic cloves
  • 1 lb green or red kale
  • 1 lemons

Meat / Poultry / Seafood

  • 1 boneless legs of lamb, each about 4 lb

Oil and Spices

  • 0.75 tsp crushed red pepper flakes
  • 5 tbsp extra-virgin olive oil
  • 0.75 tsp freshly ground black pepper
  • 1.75 tsp kosher salt


  • 0.25 cup unsalted butter


  • 1 cans cannellini beans (each 15 oz)
  • 16 fl oz low-sodium chicken stock or broth
  • 16 fl oz low-sodium chicken stock or broth

Special Equipment

  • instant-read thermometer



  • ⅓ cup loosely packed fresh rosemary leaves, finely chopped
  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, finely chopped

  • Kosher salt
  • Freshly ground black pepper
  • 1 boneless leg of lamb, about 4 pounds, trimmed of excess fat
  • 3 tablespoons extra-virgin olive oil
  • 1 pound green or red kale, tough stems removed, roughly chopped
  • 3 large garlic cloves, thinly sliced
  • ¾ teaspoon crushed red pepper flakes
  • 2 cups low-sodium chicken broth
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • ¼ cup (½ stick) unsalted butter, cut into 4 pieces


  1. In a small bowl mix the paste ingredients, including 1 teaspoon salt and ½ teaspoon 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.

  2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 

  3. Brush the cooking grates clean. Grill the lamb, fat side up first, over direct medium 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 register 130°F. 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.

  4. In a large, deep pot or Dutch oven over medium heat, 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 salt, and ¼ teaspoon pepper. Cook for 5 minutes more, stirring occasionally. Remove the pan from the heat.

  5. 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. 

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Rosemary Leg of Lamb with Warm Kale and White Beans