Tender leg of lambs with tomatoes, parsley and beans

Panzanella Veal meatballs in tomato sauce served with polenta and sage


  • 1 leg of lamb
  • 1 can Mutti Cherry Tomatoes
  • 1 handful of parsley
  • 1 white onion
  • 1 can of large white beans, such as cranberry beans
  • 1 garlic clove, minced
  • Olive oil
  • Salt
  • Pepper

How to prepare

Season the lamb by rubbing salt and pepper on the meat. Place the meat in a roasting tray with high edges, and fill the tray with cold water so it covers roughly half the lamb.
Bake the meat in the oven at 300°F (150°C) for 1 1/2 hours. Take out the tray and flip the lamb, then bake for another 1 1/2 hours. The lamb should be so tender you can easily remove the meat from the bone with your fingers. Save the meat juice to use it later on.
Open the can of Mutti Cherry Tomatoes, and gently pour the contents into a small sieve, removing excess liquid. Season the tomatoes with salt, pepper and olive oil.
Remove the parsley leaves from the stems and finely chop the white onion. Mix them together to make a small salad.
Pour the excess liquid from the can of beans and then use the meat juice from the lamb to heat the beans in, seasoned with the minced garlic.
Serve the meat together with the beans and tomatoes on a plate. Top the dish with the parsley salad.