1 leg of lamb, weighing 1.4 - 1.8 kg (3 - 4 lb)
salt and pepper
1 clove garlic, sliced lengthwise into 2 - 3 pieces
fat
225 g (1/2 lb) haricot beans, soaked overnight
1 onion, skinned
bouquet garni
salt and pepper
1 clove garlic, sliced lengthwise into 2 - 3 pieces
fat
225 g (1/2 lb) haricot beans, soaked overnight
1 onion, skinned
bouquet garni
method
1. Rub the lamb with salt and pepper
2. Cut several slits in the flesh close to the bone and insert the pieces of garlic.
3. Place the joint in a roasting tin with the fat and cook in the oven at 180°C (350°F) mark 4, allowing 30-35 minutes per 450 g (1 lb). The meat should not be over-browned when cooked, but juicy and pink.
4. Meanwhile cook the haricot beans by simmering them in salted water with the whole onion and the bouquet garni about 45 minutes.
5. Serve them round the joint, with some of the gravy from the roasting tin poured over.
2. Cut several slits in the flesh close to the bone and insert the pieces of garlic.
3. Place the joint in a roasting tin with the fat and cook in the oven at 180°C (350°F) mark 4, allowing 30-35 minutes per 450 g (1 lb). The meat should not be over-browned when cooked, but juicy and pink.
4. Meanwhile cook the haricot beans by simmering them in salted water with the whole onion and the bouquet garni about 45 minutes.
5. Serve them round the joint, with some of the gravy from the roasting tin poured over.
serving amount
serves 6-8
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