Roast Leg of Lamb With Flageolet Beans

Recipe by Chef Kate
READY IN: 16hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • For the Beans:
  • Rinse, pick over and soak the flageolet beans in cold water overnight.
  • Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
  • Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
  • Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
  • Drain and refresh under cold running water.
  • For the Lamb:
  • Preheat oven to 450°F.
  • Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
  • Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
  • Reduce heat to 350°F and roast for about one hour and twenty minutes for a rare roast (165°F internal Temperature) up to two hours for a well-done roast (175° to 180°F).
  • Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
  • Strain through a fine sieve and season sauce to taste with salt and pepper.
  • To Serve:
  • Reheat the flageolets and season with salt and pepper.
  • Reheat the green beans in a skillet with a little butter and season with salt and pepper.
  • Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
  • Serve additional sauce on the side.