Roast Leg Of Lamb With Flageolet Beans

Total Time: 16 hrs 25 mins Preparation Time: 25 mins Cook Time: 16 hrs

Ingredients

• Servings: 6
• 1 lb flageolet beans
• 1 bouquet garni (thyme, parsley, bay leaf)
• 1 carrot, peeled, sliced
• 1 onion, poked with
• 4 cloves
• 3 quarts cold water
• 2 quarts salt water
• 1 lb fresh green beans, washed, trimmed
• 4 lbs leg of lamb
• 2 garlic cloves, cut in slivers
• salt & freshly ground black pepper
• 1 onion, sliced
• 3 carrots, peeled and sliced
• 1 cup dry wine
• 2 cups water
• salt & freshly ground black pepper
• 1 tablespoon unsalted butter

Recipe

• 1 for the beans:.
• 2 rinse, pick over and soak the flageolet beans in cold water overnight.
• 3 drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
• 4 cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
• 5 bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
• 6 drain and refresh under cold running water.
• 7 for the lamb:.
• 8 preheat oven to 450°f.
• 9 poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
• 10 make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
• 11 reduce heat to 350°f and roast for about one hour and twenty minutes for a rare roast (165°f internal temperature) up to two hours for a well-done roast (175° to 180°f).
• 12 remove lamb to a platter and add the wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
• 13 strain through a fine sieve and season sauce to taste with salt and pepper.
• 14 to serve:.
• 15 reheat the flageolets and season with salt and pepper.
• 16 reheat the green beans in a skillet with a little butter and season with salt and pepper.
• 17 carve the lamb, place the slices on a large platter on a bed of the flageolets (or beans) surrounded by the green beans and douse the meat with some of the sauce.
• 18 serve additional sauce on the side.