I just posted a comment on lamb on Facebook and realized I hadn’t transferred this recipe from GoodGrub. I thought I would do it before I forget and will grab the pictures tomorrow. This was an awesome way to do lamb! Not to mention the beans that tasted amazing after being slathered in seasoned drippings!


White & Navy Beans


  • 2 large cans navy beans
  • 1 large can white kidney beans
  • 1 medium onion halved, then sliced thin
  • 2 leeks sliced
  • 6 pieces of bacon cut small
  • Fresh sprigs of: oregano sage, rosemary, thyme, chopped small (about 4 to 5 tablespoons worth)
  • S&P
  • 4 c vegetable stock


  • In a pan, fry bacon pieces. Use slotted spoon and remove.
  • Sauté the onion and leek with 1 tablespoon of mixed chopped herbs in bacon fat until soft.
  • Add 1 heaping tablespoon of minced garlic. Sauté 1 more minute.

In the roaster put the following and stir to mix it all up

  • The bacon
  • The onion / leeks mix
  • The cans of beans – including the juices!
  • A couple small whole sprigs of each of the herbs
  • Remaing tablespoons of chopped herbs
  • 1 tablespoon all purpose rub
  • S&P to taste
  • Stock
  • Heat the bbq to medium heat and place roaster on bbq. Put a rack on top of the roast.
  • Place lamb on top of the rack.
  • Slow roast lamb for 2-4 hours (until desired doneness in regards to size of roast)
  • Once done, wrap lamb in tinfoil and let rest 30 minutes
  • Shred / slice lamb and serve atop beans

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