Leg of lamb with Flageolet Beans

Leg of lamb with Flageolet Beans

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1 large lamb leg
5 large garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Salt and pepper
3-4 tbsp olive oil
3 onions, quartered
1/2 cup grillaudes diced/lardons/chopped bacon
1 tbsp butter
2 shallots, chopped
1 large bag frozen flageolet beans, steamed for 10minutes
3 tbsp chicken broth
2 tbsp flour


With a sharp knife, stab the lamb all over.  Mix the garlic, herbs, salt, pepper and olive oil together, then massage into the lamb.  Place the onions on the bottom of a lightly oiled roasting pan and place the lamb on top.  In a preheated 425 F oven, roast the lamb for 30 minutes, then reduce the temperature to 350 F and continue to roast for 1 hour.

In the meantime, brown the grillaudes pieces in a skillet, remove and set aside.  Melt the butter in the skillet and add the shallots, sauteing until soft.  Stir in the beans, reserved grillaudes and chicken broth.  Cover and simmer for a few minutes.

To make a sauce for the lamb:  Remove the lamb from the roasting pan and set aside to rest.  Put the roasting pan on a medium flame, slosh in some white wine, stir and scrape up the bits on the bottom for about 2 minutes.  Sprinkle in the flour, stirring.  Add  2 1/2 cups of water and continue to stir until thickened.