Cut the garlic cloves into sticks. Lard the leg of lamb with these sticks. Plug the hole where the bone was before with the bundled rosemary sprig. Brown the leg of lamb in a frying pan with a little bit of oil on all sides.
Pepper it, season it with salt, put it in a roasting pan and pour the oil from the pan over it. Pour half of the red wine. Put it in the oven heated to 210 degrees for ten minutes, then turn it down to 180 degrees.
After 20 more min pour the remaining red wine and the can of pizza- tomatoes around the meat form. Steam in this way for another 30 to 40 min in the stove.
Clean the beans and cut them into small pieces, blanch them and steam them with a little bit of butter in the saucepan until they are soft to the bite. Remove the peel from the peppers, cut them into small cubes, fry them in a small amount of butter and add them to the beans.
Remove the cooked meat from the roaster and keep warm.
Pass the stock through a sieve, cook a little and season. Cut the leg of lamb and bring to the table with the dark sauce and the beans. Bon appétit!
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