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Fragrant roasted Lamb with flageolet beans

Fragrant roasted Lamb with flageolet beans

Fragrant roasted Lamb with flageolet beans


A wonderfully rich French inspired dish, great for entertaining as there is little fuss.

  • 2.5Kg leg of lamb
  • 1 tbsp. chopped rosemary
  • Grated zest and juice of a lemon
  • 1 head garlic cut in half
  • 250 ml olive oil
  • Salt and pepper
  • 2 x 400g tins of flageolet beans drained and rinsed
  • 1 tsp. Dijon mustard
  • 1 tbsp. red wine vinegar
  • 4 medium red onions
  • 6 sprigs of fresh rosemary

In advance – put the lamb into a large bowl or resealable plastic bag. Add the chopped rosemary, lemon zest and juice, garlic, oil, salt and pepper. Rub the marinade into the lamb then refrigerate for at least 2 hours – preferably overnight.

Cut the onions in half and place, cut side down, in a large roasting tin. Sit the lamb on top of the onions, pour over the marinade and tuck in the rosemary sprigs. Slide the tin onto the bottom set of runners in the roasting oven. Cook until the lamb is to your liking (if your guests are tardy transfer the whole ensemble to the simmering oven for as long as is necessary, this will leave you with a more shred-able, succulent dish).

Transfer the joint to a separate tin and leave to rest for at least 15 minutes. Spoon the excess fat from your roasting tin, then place on the simmering plate and bubble the pan juices with the vinegar and mustard. Make sure all the gooey pan sediments are loosened – use a little water or wine if necessary. Add the beans and stir through the pan juices until warmed, season to taste. Carve the lamb into thick slices and serve over a pile of the fragrant beans, add a segment of roasted onion to finish.

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