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    Pot roasted lamb with flageolet beans

    With garlicky beans absorbing the meaty juices, this is a really flavoursome and easy recipe to make – especially for Easter lunch. Perhaps serve with fondant potatoes 

    • Preparation time: 15 minutes + soaking
    • Cooking time: 3 hours
    • Total time: 3 hours 15 minutes + soaking

    Serves: 6


    300g dried flageolet beans, soaked overnight
    1 onion, sliced
    20g pack rosemary
    2kg whole leg of lamb
    25g butter
    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.

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    Cook’s tip

    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.


    Average user rating

    4 stars