Rosemary Roasted Leg of Lamb with White Beans and Caper Sauce

Chef George McNeill

Ingredients:
4.5 lb (2025g) leg of lamb (de-boned)
8 oz (220g) white beans (fully cooked)
1 oz (28g) parsley (chopped)
3 cloves garlic (puree)
2 oz (55g) Sbrinz cheese
2 oz (55g) herbed croutons
3 oz (85g)St. Andre cheese
salt and cracked pepper to taste
3 sprigs fresh rosemary
2 oz (55g) white bread crumbs
1 oz (30g) vegetable oil
1 oz (30g) capers
4 oz (115g) tomato concasse
1 oz (30g) butter
1 cup (240ml) white wine
2 cups (480ml) brown lamb stock

Preparation
1. In a bowl, beat the St. Andre cheese until a smooth paste is formed. Combine the beans, croutons, parsley (reserve a small quantity for sauce) and 3/4 of the garlic puree and mix well.
2. Add the white bread crumbs to form a stiff mix. Open up the cavity left from removing the thigh bone and fill with the mix, using string to seal the open end.
3. Very carefully, score the lamb leg with remaining garlic.
4. Stud the lamb with the rosemary sprigs and sear the lamb leg in vegetable oil.
5. Roast in 350°F (177°C) oven until desired doneness is reached. Remove from oven and allow to stand. Place the roasting pan on the open flame and deglaze with white wine being sure to release all the sediments.
6. Add the brown lamb stock that was made from the thigh bone and trimmings. Bring to a boil and reduce.
7. To finish the sauce add capers, tomato concasse and chopped parsley and monter with butter. Slice the lamb, serve with pan fried eggplant and napper with the sauce.