Pot-roast Leg of Lamb with Haricot Beans
Prep time
Cook time
Total time
Allow overnight soaking time. Should give leftovers
Author: Cat (Waitrose Kitchen, Jan 2012, p32)
Recipe type: Main
Cuisine: French
Serves: 4
Ingredients
- 350g Dried Haricot Beans, soaked overnight
- 1 medium Onion, halved with root left intact
- 3 Cloves
- 1 large Carrot, finely chopped
- 2 Celery Sticks, finely chopped
- 1 Bay Leaf
- 3 Thyme Sprigs, leaves removed
- ½ Garlic Bulb, still joined at root end
- 2 tsp Sea Salt
- LAMB
- 1.8kg Lamb Leg
- 3 Rosemary Sprigs
- 2 tbsp Dijon Mustart
- 4 Garlic Cloves, crushed
- 2 tbsp Olive Oil
- 150g Smoked Bacon Lardons
- 2 Onions, finely sliced
- 150ml Dry White Wine
- 150ml Chicken Stock
Instructions
- Drain soaked beans and place in large saucepan. Stud onion halves with cloves then add to pan with carrot, celery, herbs and garlic. Cover with 3-4cm water and bring to a boil; simmer for 1 hour until beans are soft. Remove and discard onion and garlic. Drain beans then stir through salt (can be prepared day before and stored, covered in fridge).
- Preheat oven to 180C. Make 10 incisions in the fleshy side of the lamb with a sharp knife. Finely chopthe leaves from 1 rosemary sprig and mix with the mustard, garlic and 1tbsp olive oil. Season the lamb well, then rub with the mixture, pushing it into the incissions.
- Heat the remaining oil in a large casserole dish. Add the lamb and brown over a medium heat until well coloured on all sides (about 10mins). Remove meat and tip off all but 1tbsp of the fat. Add the lardons and onions and cook for 5mins until soft but not brown, then pour in wine and bubble for 1min more. Add beans, stock and remaining rosemary, sprigs.
- Put meat on top, pour in any juices and push down into beans. Bring to a simmer, cover with a lid and pout in the oven for 40-45mins. Remove the lid and cook for 30mins more until the lamb is cooked and beans are soft.
- Remove from oven, replace lid and leave for 15-20mins.