The lamb in this dish is succulent and extremely tasty. Lamb is roasted to perfection with flageolet beans. Serve with rosemary potatoes, if desired. This dish makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.
6 people made this
1 knob butter, softened
1 (1.5kg) leg lamb
1 tablespoon chopped fresh parsley
6 cloves garlic, peeled
salt and pepper to taste
4 (400g) tins flageolet or cannellini beans, drained and rinsed
Method Prep:5min › Cook:40min › Ready in:45min
Preheat the oven to 220 C / Gas 7.
Place the lamb in a large baking dish. Prick the leg 6 times with a sharp knife and insert the garlic cloves in the openings. Brush with butter, season with salt and pepper.
Bake in preheated oven and baste regularly with the juices. The cooking time will vary depending on the size of the leg. Here's a guide: approximately 30 minutes for 1kg, 40 minutes for 1.5kg and 50 minutes for 2kg.
15 minutes before the end of the cooking time, arrange beans around the lamb. Mix to coat with the juice and keep warm until the leg is cooked. Attention do not overcook, the meat should still be pink.
Allow roast to rest for 10 minutes before slicing. Garnish with chopped parsley and serve beans separately.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!