Leg of lamb with haricot beans

Leg of lamb with haricot beans

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

The French often serve a bowl of haricot beans with their roasted leg of lamb.

Ingredients

Quantity Ingredient
500g dried haricot beans
2 large onions, quartered
bouquet garni
1 garlic clove, peeled
a few peppercorns
2kg French roast lamb
30g butter
4 golden shallots, chopped
1 teaspoon salt
2 tablespoons chopped parsley

Method

  1. Soak the beans overnight in water to cover, then drain. Place in a large saucepan with fresh water to cover, adding the onions, bouquet garni, garlic and peppercorns. Bring slowly to the boil, skim and cover. Cook gently for 1 1/2 hours or until tender.
  2. Meanwhile, put the leg of lamb on to roast. Melt the butter in a saucepan 30 minutes before the lamb is due to finish cooking. Add the shallots and cook until softened, about 4 minutes. Drain the cooked beans and add to the pan, shaking to toss them with the butter and shallots. Add 1/2 cup of the lamb juices from the pan. Cover and simmer gently for a further 15 minutes. season with salt. Place the lamb on a serving platter and strain the juices from the dish into a gravy boat or jug. Toss the haricot beans with parsley and serve separately.

Note:

  • add a peeled and diced tomato to the shallots before the cooked beans, if desired.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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