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Ingredients

• small and young leg of lamb
• olive oil
• 1 head of garlic
• 2 handsful of kalamata or nicoise or other dry-cured olives
• 3 lemons + 2 lemons
• 2 branches of rosemary
• sea salt
• 1 pound or .5 kilo of white beans (canellini are best) soaked overnight, then boiled until done with 1 teaspoon of salt. Reserve about 1/2 cup (or more) of the liquid. OR 3 tins of canned canellini, 2 of them drained and one with the juices.
• optional; small and well-cleaned and trimmed artichokes one per person

Description

Italian Spring Lamb Takes On A Bit Of My Homegrown French Culture And Pleases All My Diners. It Is Also Beautiful And Presents Very Well.

Group Recipes