This is like a sophisticated one pot meal. I usually serve another vegetable such as roasted parsnips, squash or carrots with it. If you love garlic increase the number of heads you use.
Recipe courtesy of Lucy Waverman, Food Author and Columnist.
Heat oil in pot on medium heat. Add onions and cook for 5 minutes or until softened. Add thyme, rosemary and beans. Stir to distribute flavour.
Pour in enough water to cover the beans by 1 inch. Bring to a boil; reduce heat to low and cook 45 minutes to an hour, stirring occasionally or until beans are tender. Add more water if beans become too dry. Season well with salt and pepper and beat together for a few minutes so they become a little creamy.
Preheat oven to 450 F.
Rub lamb with 1 tbsp olive oil, thyme, rosemary, salt and pepper. Place lamb, fat side up, in a metal roasting pan and bake for 20 minutes.
Reduce heat to 350 F.
Remove lamb from pan and reserve.
Add white beans to pan and toss with juices. Nestle garlic heads into beans and drizzle everything with remaining 3 tbsp olive oil.
Place lamb on top of beans and bake for 1 hour longer or until lamb juices are just pink. You may need to add a bit more water as the lamb is cooking so that the beans don’t dry out.
Remove lamb and garlic from pan. Let lamb rest for 10 minutes before carving.
Place roasting pan over medium heat and add spinach to beans. Stir together until spinach wilts 2 to 3 minutes.
Slice lamb and serve with beans and a half head of garlic per person.