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Pot roasted lamb with flageolet beans
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300g dried flageolet beans, soaked overnight
1 onion, sliced
20g pack rosemary
2kg whole leg of lamb
2 large leeks, trimmed and thickly sliced
8 cloves garlic, peeled and left whole
1 tbsp chopped thyme
150ml white wine
500ml lamb stock
1. Drain the soaked beans and tip into a saucepan. Cover with cold water and bring to the boil. Reduce the heat to a gentle simmer and cook for 35 minutes until the beans are tender then drain.
2. Preheat the oven to 220°C, gas mark 7. Place the onion and rosemary sprigs in a roasting tin and position the lamb on top then season. Roast the lamb for 30 minutes.
3. Meanwhile, melt the butter in a frying pan and gently fry the leeks for 5 minutes. Stir in the beans, garlic cloves, thyme, wine and stock and bring to a gentle simmer.
4. Remove the lamb from the oven and reduce the oven temperature to 180°C, gas mark 4. Tip the contents of the frying pan around the lamb and return to the oven for a further 2 hours (see cook’s tip). Stir the beans occasionally and cover the dish with foil if the lamb starts to get too brown. Remove from the oven and leave to rest in a warm place for 20 minutes. Lift the lamb out onto a platter or board for carving. Spoon the beans and cooking juices onto warmed serving plates and place the lamb on top. Serve with the fondant potatoes.
For a lamb roast that’s still pink in the middle, reduce the cooking time at the lower temperature to 1 hour, leaving to rest as above. Stir in a little extra stock or wine if the beans start to dry out.
Typical values per serving:
This recipe was first published in March 2017.