Porchetta-style Lamb Loin With Beans

Total Time: 5 hrs 35 mins Preparation Time: 5 hrs Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 garlic cloves, minced
• 2 oranges, zest of, grated
• 1 tablespoon fennel seed
• 1 1/2 tablespoons chopped fresh rosemary
• 1 tablespoon olive oil
• salt
• fresh cracked pepper
• 1 (2 lb) lamb loin, preferably with a thin layer of fat still attached (about 2 pounds)
• 2 (15 ounce) cans cannellini beans, drained (also called great northern or beans)
• 1 lemon, juice of

Recipe

• 1 preheat the oven to 450 degrees f. on a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of he rosemary. chop the mix until it forms a paste. scoop it up into a small bowl and add the oil.
• 2 season the lamb with salt and pepper and rub it all over with the paste. (if you like, you can let it marinate up to 4 hours in the fridge before cooking.) then place the lamb in a roasting pan and bake until a thermometer inserted into the middle reads 160 degrees f, 25 to 30 minutes. take the meat out and let it rest 10 minutes.
• 3 in a saucepan, heat the beans, lemon juice, and remaining rosemary until warmed through. season with salt and pepper. slice the lamb and serve with the beans.