Mediterranean Butterfly Roast Lamb with Potatoes and Cannellini Beans

Ingredients

For the Lamb:

• 1kg butterfly leg of lamb (bone removed, flattened)

• 6-8 cloves garlic, thickly sliced

• ½ teaspoon Chinese five-spice

• 3-4 tablespoons olive oil

• Salt and black pepper to taste

• 1 teaspoon dried herbs (thyme, oregano, mint)

For the Vegetables and Beans:

• 1 tin (400g) cannellini beans, drained and rinsed

• Your choice of roasting vegetables (potatoes, carrots, onions)

• Chili flakes to taste

• Fresh lemon juice

• Fresh mint leaves for garnish

• Extra olive oil for vegetables

Preparation Process

Preparation Time: 45 minutes (including resting time)
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes
Serves: 4-6 people

Step 1: Prepare the Lamb

1. Remove lamb from refrigerator 30 minutes before cooking to reach room temperature

2. Lay lamb flat on a large baking tray

3. Season generously with salt, pepper, dried herbs, and Chinese five-spice

4. Make small incisions and insert garlic slices throughout the meat

5. Drizzle with olive oil and massage seasonings into the meat

6. Allow to rest for 30 minutes

Step 2: Initial Roasting

1. Preheat oven to 180°C (160°C fan)

2. Place seasoned lamb in the hot oven

3. Roast for 1 hour

Step 3: Add Vegetables

1. Season your choice of vegetables with olive oil, salt, and pepper

2. Add vegetables to the tray around the lamb

3. Continue roasting for another 45 minutes or until lamb reaches desired doneness

Step 4: Rest the Lamb

1. Remove lamb to a separate tray

2. Pour most pan juices over the lamb, reserving 1 tablespoon in the roasting tray

3. Cover lamb with foil and rest for 10-15 minutes

Step 5: Prepare the Beans

1. Add drained cannellini beans to the roasting tray with reserved juices

2. Season with chili flakes and a squeeze of fresh lemon

3. Stir well and return to oven for 5-6 minutes

4. Garnish with fresh mint leaves

Step 6: Serve

1. Carve the rested lamb against the grain

2. Serve with roasted vegetables, seasoned beans, and crusty bread

3. Use the collected pan juices as a natural gravy

Nutrition Content (Per Serving)

• Calories: 520-580

• Protein: 45-50g

• Carbohydrates: 25-30g (including beans and vegetables)

• Fat: 28-32g

• Fiber: 8-10g

• Iron: High (from lamb and beans)

• Vitamin B12: Excellent source

• Folate: Good source (from beans)

Rich in high-quality protein, iron, and B-vitamins. The cannellini beans provide plant-based protein and fiber, making this a well-balanced meal.

Pro Variation Tips

Flavor Variations:

• Greek Style: Replace Chinese five-spice with oregano, lemon zest, and rosemary

• Moroccan Twist: Use ras el hanout spice blend and add dried apricots to the beans

• Herb Crust: Create a paste with fresh herbs, garlic, and olive oil for coating

Cooking Methods:

• Air Fryer: Cook at 180°C, reducing time by approximately 20%

• BBQ Version: Grill over medium-high heat, turning every 15 minutes

• Slow Roast: Cook at 160°C for 2.5-3 hours for ultra-tender results

Bean Alternatives:

• Substitute with white navy beans, butter beans, or chickpeas

• Add sun-dried tomatoes and olives for Mediterranean flair

• Include roasted red peppers for extra colors and sweetness

Wine Pairing: Pairs beautifully with medium-bodied red wines like Cotes du Rhône or Chianti

Concluding Thoughts

Like the communities I served alongside, this dish teaches us that the simplest ingredients, when treated with care and patience, create the most profound experiences. The slow roasting mirrors life's journey - requiring time, attention, and trust in the process to achieve something beautiful.

"She opens her arms to the poor and extends her hands to the needy... She watches over the affairs of her household and does not eat the bread of idleness." - Proverbs 31:20, 27

Just as this verse speaks to providing nourishment and care for others, may this recipe inspire you to gather loved ones around your table, creating moments of connection that feed both body and soul.

Mediterranean Butterfly Roast Lamb with Potatoes and Cannellini Beans

History of the Cuisine

Mediterranean lamb cookery dates back millennia, originating in the pastoral societies of ancient Greece and Rome. The butterflying technique emerged from practical necessity - shepherds needed efficient cooking methods that would feed many while conserving fuel. This method became central to Mediterranean feast culture, where lamb symbolized abundance and celebration. The addition of cannellini beans reflects the region's ingenious use of legumes to stretch protein and create complete, nourishing meals that sustained communities through seasons of plenty and scarcity.