YouAreNotMyChef question: Two dishes, one oven. I'm braising Ina Garten's Four Hour Leg of Lamb tomorrow and making her French flageolet beans. I have one oven (I can turn on convection if necessary) and there are two cooking temps. Can you help me with the math? The lamb cooks for Four hours at 300 degrees in a covered Dutch oven. The beans, in a separate covered pot, are supposed to cook at 300 degrees for 45 minutes and then 350 for an additional 30-45 minutes. I would like to leave the oven at 300 the whole time as I'm more concerned that I don't ruin the meat.
How long should the beans cook at a steady 300 degrees?
How long should the beans cook at a steady 300 degrees?