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Roast Leg of Lamb with Flageolet Beans, Garlic and Cream
Lamb and flageolet beans are one of those great combinations. You don’t need a team
of people or a kitchen full of equipment for this recipe. It’s just a roast leg of lamb
with flageolet beans, garlic and cream. And that’s lunch. Very simple, very French.
1. Pre-heat the oven to 180°C. 2. Make a paste by breaking one Knorr Lamb
Stock Cube
into a small bowl with a splash of olive oil and add a tiny bit of finely chopped rosemary.
You could use thyme here – it’s your choice. Then massage it into the leg of lamb to season
it. 3. Put a generous glug of olive oil into a
roasting tray on the hob and heat the oil. Add the lamb and colour it all over to a golden brown in the oil. This
gives the lamb a helping hand; it renders the fat, and gets some colour into it, which will cut down on cooking time. At
this stage you can add whole garlic bulbs to the tray, cut in half horizontally, or
even some sprigs of thyme. Only then does it go in the oven.
4. Cook the joint for approximately 45 minutes to one hour, depending on the size of the
joint and how you like it cooked. The best way to check for when the meat is ready is
with a meat probe. If you want it medium rare the way the French do it, take it out when
the reading is 44°C in the middle, then allow it to rest in a warm place like a switched-off
oven (or you can wrap it generously in tin foil) until its internal temperature rises
to 48°C. 5. There’s no need to make a gravy; simply
pour the roasting juices from the
lamb
into a bowl, skimming off the fat,
then spoon them over the top. 6. Meanwhile, heat the cream in a pan and
add a couple of cloves of crushed garlic. Dissolve a Knorr Chicken Stock Cube into the
cream to season it. Bring to the boil and reduce the cream to get a consistency that
will coat a spoon. Add the beans to heat them through.
7. Serve the beans on a platter, with the lamb carved into slices laid on top. Garnish
with the roast herbs.