Ingredients
- 1 leg of lamb cuffed with the bone
- 2 branches fresh rosemary
- Several Garlic Heads
- 2 Tbsp. Olive oil
- 30 g Butter
- Salt and ground pepper
- The flageolets:
- 500 g Dry flageolets
- 2 Carrots
- 1 Bouquet garni
- 1 Onion
- 2 cloves
- 80 g Sweet butter
- Salt and pepper
- The English Green Beans:
- 800 g Green beans, fresh, peeled
- 50 g Butter
- A few sprigs Chervil
- Salt and pepper
Preparation Method
1. Start this lamb leg recipe by preparing the flageolets. Soak the dried flageolets in 3 times their volume of cold water for 3 h. Drain them and rinse them under clear water.
2. Pour them into a casserole dish with twice their volume of water. Bring to a boil and scoop if necessary. Add the pricked onion with the cloves, the peeled and cut carrots, and the bouquet garni. Lower the heat, partially cover, and cook over medium heat for 40 min. Salt and cook another 15 to 20 min. Check the cooking and continue if necessary by adding a little water.
3. Remove the onion, carrots, and bouquet garni, add the butter, let melt, salt, pepper, and add the lamb juice after cooking when ready to serve.
4. The leg of lamb. Preheat the oven to 210°C. Brush a baking sheet with a little oil, place the leg of lamb, massage it with the butter, brush it with oil, and season it. Sprinkle with rosemary. Add the whole garlic heads. Cook 10 to 15 min depending on the desired cooking.
5. Take out the leg of lamb, place it in the serving dish, let it rest 20 min, oven off door ajar.
6. Deglaze the cooking juices from the baking sheet with a little hot water and recover the juice to serve.
7. English beans. Immerse the beans in a large pot of salted boiling water (English cooking). Count 10 min from the start of the boiling again.
8. Melt the butter and drizzle over the drained beans. Salt, pepper and sprinkle with chervil leaves. Serve immediately with the leg of lamb.
