1 whole leg of lamb, about 8 to 9 pounds, skinned and peeled, shank bone removed
1 tablespoon Kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon hot Spanish paprika
3 to 4 large cloves garlic, finely chopped
1/4 cup chopped parsley
2 tablespoons dry thyme leaves
2 tablespoons dry oregano leaves
1/2 cup Spanish olive oil
4 large red onions, peeled and quartered
8 large carrots, peeled and cut into large chunks
White beans and saffron, recipe follows
2 pounds dried large corona beans, soaked overnight in water in refrigerator
5 quarts water
3 bay leaves
4 tablespoons Spanish olive oil
2 large white onions, finely diced
3 cloves garlic, finely chopped
1/2 cup finely chopped flat leaf parsley
1 teaspoon saffron stems
Ground black pepper
Preheat oven to 375 degrees. Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron recipe (recipe follows).
Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.
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