Roast red wine lamb with Italian beans
Ingredients
- 2kg leg of lamb
- 4 garlic cloves, sliced
- 8 good sprigs thyme
- 5 tbsp olive oil
- half a bottle red wine
- zest 1 lemon
- 1l hot lamb stock
- 3 red onion, each cut into 6 wedges
- 2 tbsp balsamic vinegar
- 2 rosemary, needless roughly chopped
- 100g SunBlush tomato, drained and roughly chopped
- 3 x 400g cannellini beans
- handful flatleaf parsley, roughly chopped
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