Submitted by: Francine La Haye, Montreal
“I have served this dish many times to friends and family.”
- 1 Leg of lamb, 1.5 kg
- 500 g Navy beans
- 1kg Potatoes
- 1kg Onions
- 150 g Butter
- 1 ml(s) Salt
- 1 ml(s) Pepper
- 500 ml(s) Chicken broth
Soak the beans overnight. Drain and transfer to a pot, add cold water to cover. Bring to a boil, cover and simmer for 1½ to 2 hours, checking periodically to see if they are tender.
Peel the onions and slice into thin rounds. Sauté in 50 g butter without browning.
Peel the potatoes and slice into very thin rounds. In a large ovenproof dish, arrange half the cooked onions, followed by a thick layer of cooked beans and a layer of potatoes. Dot with butter, add salt and pepper. Repeat for a second layer. Dot the leg of lamb liberally with butter and place on top of the potato layer. Roast in the oven at 350°F for about 1 hour. Baste with hot broth several times.