TABELIAAUTHENTIC RECIPE
Gigot d'Agneau aux FlageoletsRoast Leg of Lamb with Flageolet Beans
A whole leg of lamb roasted with garlic and thyme, paired with tender flageolet beans and meat jus. Resting the large roast and balancing the bean liquor with the roasting juices underpin this centerpiece carved at the table.
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Ingredients (6 servings)
- Bone-in leg of lamb1 leg. If frozen, thaw completely in the refrigerator.1800 g
- Dried flageolet beansSoak for 12 hours in the refrigerator starting the day before.300 g
- Garlic4 cloves
- Onion100 g
- Carrot80 g
- Thyme4 sprigs
- Bay leaf1 leaf
- Unsalted butter30 g
- Olive oil20 ml
- Water1000 ml for soaking, 1500 ml for cooking the beans and 300 ml for the roasting juices.2800 ml
- Salt10 g for the meat and 4 g for the beans.14 g
- Black pepper1 g
Method
Soak the flageolets in the refrigerator
- 1 Wash 300 g dried beans, place in a bowl and add 1000 ml water.
- 2 Cover and soak in the refrigerator for 12 hours.
Ready when
Continue when the beans have swollen and most wrinkles have smoothed out.
Prepare the meat and bean aromatics
- 1 Preheat the oven to 220°C.
- 2 Pat the lamb dry and rub all over with 10 g salt, 1 g black pepper and 20 ml olive oil.
- 3 Peel 4 garlic cloves. Peel and halve 100 g onion; peel 80 g carrot and cut into 2 cm cubes.
Ready when
Continue when the meat is evenly seasoned and the vegetables are ready.
Gently simmer the beans with aromatics
- 1 MeanwhileWhile the beans simmer, roast the lamb in the next step.
- 2 Discard the soaking water, rinse the beans and put in a pot with 1500 ml water, the onion, carrot, 2 garlic cloves, 2 thyme sprigs and bay leaf.
- 3 Bring to a boil over medium heat, skim and simmer gently over low heat for 60–90 minutes. Add 4 g salt when the beans are nearly tender.
Ready when
Continue when the beans are tender to the center and their skins have not split widely.
Roast the leg of lamb
- 1 Put the lamb in a roasting pan with the remaining 2 garlic cloves and 2 thyme sprigs and roast at 220°C for 15 minutes.
- 2 Reduce to 180°C and roast for another 60–80 minutes, spooning the juices over the meat every 20 minutes.
- 3 Insert a thermometer into the thickest part, avoiding the bone, and continue cooking for at least 1 minute after the center reaches 75°C.
- 4 Transfer to a clean platter, loosely cover with foil and rest for 20 minutes.
Ready when
Continue when the center has stayed at 75°C or above for at least 1 minute and the surface is brown.
Caution
Cooking time varies with the meat’s shape and temperature; judge by core temperature.
Finish the beans and jus
- 1 Remove the thyme, bay leaf and onion from the beans. Reserve 100 ml bean cooking liquor and drain the rest in a colander.
- 2 Spoon excess fat out of the roasting pan, add 300 ml water and place over medium heat. Scrape up the flavorful deposits, reduce by half and strain.
- 3 Combine the beans and carrots with 100 ml reserved liquor and half the roasting jus in a saucepan; warm over low heat for 5 minutes. Turn off the heat and stir in 30 g butter.
Ready when
Continue when the beans are moist and glossy with a little jus in the bottom.
Carve and serve with beans
- 1 Remove the meat from the bone and slice across the grain 1 cm thick. Add the resting juices to the remaining roasting jus.
- 2 Spread the beans on a warmed platter, arrange the meat over them and pour over the remaining jus.
Ready when
It is ready when meat and beans are warm and moistened throughout by the jus.
About this dish
Leg of lamb and flageolet beans are a well-loved classic pairing in French cooking. They make a main course suited to carrying to the table on a platter and sharing in front of family or guests.
Lamb fits spring celebrations, but can also be enjoyed as a warm roast with beans on an autumn day off. Keep the appetizer light and place this dish at the center of the meal.
Bring the full course home next weekend.
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