Classic French leg of lamb with flageolet beans

    9 hours 15 min

    My great grandmother always made this simple recipe of roast leg of lamb with flageolet beans for New Year's day. Now every time I do it, I think of her! Best if you soak the flageolet beans overnight but if you are short on time you can use tinned flageolet beans and reduce the simmering time to 20 minutes. Serve with sliced baguettes for mopping up the sauce.

    2 people made this

    Serves: 6 

    • 250g flageolet beans
    • 1 (1.5kg) leg of lamb
    • 1L chicken stock
    • salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil

    Prep:15min  ›  Cook:1hr  ›  Extra time:8hr soaking  ›  Ready in:9hr15min 

    1. Soak beans overnight in a large bowl with enough water to cover them.
    2. Preheat oven to 200 C / Gas 6. Rub oil into leg of lamb and season generously with salt and pepper. Place in a roasting tin and roast in preheated oven for 1 hour.
    3. Meanwhile, drain soaked beans and add to a saucepan. Cover with chicken stock and simmer over low heat for 1 hour; drain and reserve.
    4. Remove lamb from oven and let rest for a few minutes. Cut into slices, saving juices. Add juices to the roasting tin and deglaze, stirring, to make sauce.
    5. Pour sauce into sauce boat and serve together with sliced lamb and cooked beans.

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