Roasted Leg of Lamb with Buttery Flageolets & Chervil Green Beans
A timeless French-style roast: succulent lamb served with traditional bean accompaniments.
A Roasted Leg of Lamb is the ultimate celebratory centerpiece. This recipe focuses on traditional French techniques, using slow-cooked flageolets and "English-style" green beans to balance the rich, garlic-infused meat. If you love lamb, don't miss our Grilled Lamb & Roasted Pumpkin or for another grand roast, try the Wellington Turkey Roast.
The Ingredients
The Roast:
- 1 Leg of Lamb (bone-in)
- 2 Fresh Rosemary branches
- Several whole Garlic Heads
- 30g Butter & Olive oil
The Classic Sides:
- 500g Dry Flageolet Beans
- 800g Fresh Green Beans
- 2 Carrots & 1 Bouquet Garni
- Sweet Butter & Fresh Chervil
Mastering the Roast
1. Prepare the Flageolets: Soak dried beans for 3 hours. Simmer with twice their volume of water, carrots, a bouquet garni, and a clove-studded onion for about 40 minutes. Add salt toward the end to keep them tender. Finish with a generous knob of butter.
2. Roasting the Lamb: Preheat oven to 210°C. Massage the lamb with butter and oil, season heavily, and surround with rosemary and whole garlic heads. Roast for 10-15 minutes (adjust for size and preference). Pro Tip: Let the meat rest for 20 minutes in the turned-off oven with the door ajar to ensure the juices redistribute perfectly.
3. English-Style Beans: Blanch fresh green beans in heavily salted boiling water for 10 minutes. Drain and immediately toss with butter and fresh chervil. This simple technique preserves the vibrant color—perfect alongside our Stuffed Mediterranean Vegetables.
4. The Jus: Deglaze the roasting tray with a splash of hot water to scrape up the caramelized bits. Pour this savory lamb juice over your flageolets just before serving.
Complete Your Sunday Menu:
- Starter: Foie Gras Bread Pie
- Salad: Classic Potato Salad Trio
- Dessert: Vanilla-Caramel Millefeuille