Roast Leg Of Lamb With Flageolet Beans - cooking recipe

Ingredients

For the Beans
1 lb flageolet beans
1 bouquet garni (thyme, parsley, bay leaf)
1 carrot, peeled, sliced
1 onion, poked with
4 cloves
3 quarts cold water
2 quarts salt water
1 lb fresh green beans, washed, trimmed
For the Lamb
4 lbs leg of lamb
2 garlic cloves, cut in slivers
salt & freshly ground black pepper
1 onion, sliced
3 carrots, peeled and sliced
1 cup dry white wine
2 cups water
salt & freshly ground black pepper
1 tablespoon unsalted butter

Preparation

For the Beans:
Rinse, pick over and soak the flageolet beans in cold water overnight.
Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
Drain and refresh under cold running water.
For the Lamb:
Preheat oven to 450\u00b0F.
Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
Reduce heat to 350\u00b0F and roast for about one hour and twenty minutes for a rare roast (165\u00b0F internal Temperature) up to two hours for a well-done roast (175\u00b0 to 180\u00b0F).
Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
Strain through a fine sieve and season sauce to taste with salt and pepper.
To Serve:
Reheat the flageolets and season with salt and pepper.
Reheat the green beans in a skillet with a little butter and season with salt and pepper.
Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
Serve additional sauce on the side.