Roast Leg of Lamb With Flageolet Beans

• For the Beans
• flageolet beans↗1 lb
• bouquet garni1

  (thyme, parsley, bay leaf)

• carrot↗1

  peeled, sliced

• onion↗1

  poked with

• cloves↗4
• cold water3 quarts
• salt water2 quarts
• fresh green beans↗1 lb

  washed, trimmed

• For the Lamb
• leg of lamb↗4 lbs
• garlic cloves↗2

  cut in slivers

• salt & freshly ground black pepper
• onion↗1

  sliced

• carrots↗3

  peeled and sliced

• cup dry white wine↗1
• cups water↗2
• salt & freshly ground black pepper
• tablespoon unsalted butter↗1

Step-by-step instructions

1. 1

   Rinse, pick over and soak the flageolet beans in cold water overnight.

2. 2

   Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.

3. 3

   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.

4. 4

   Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.

5. 5

   Drain and refresh under cold running water.

6. 6

   Preheat oven to 450°F.

7. 7

   Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.

8. 8

   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.

9. 9

   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).

10. 10

    Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.

11. 11

    Strain through a fine sieve and season sauce to taste with salt and pepper.

12. 12

    Reheat the flageolets and season with salt and pepper.

13. 13

    Reheat the green beans in a skillet with a little butter and season with salt and pepper.

14. 14

    Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.

15. 15

    Serve additional sauce on the side.