Lazy Leg of Lamb with Thyme, Fennel and Flageolet Beans
This tender, roasted leg of lamb is studded with garlic cloves and brushed with a mixture of Maille Dijon Originale and melted butter, cooked on a bed of soaked flageolet beans with carrots, fennel and onion.
- 300g dried flageolet or cannellini beans, soaked overnight
- 1 leg of lamb (2 kg)
- 4-5 cloves of garlic, sliced
- 3 tbsp Maille Dijon Originale mustard
- 20g butter, melted
- 1 tbsp fresh thyme leaves
- 400g Chantenay carrots, halved lengthways
- 1 bulb fennel, sliced
- 1 large onion, sliced
- 800ml vegetable stock, made with 1 Knorr Vegetable Stock Pot
- Salt and freshly ground black pepper
- Fresh thyme sprigs, to garnish if desired
- Rinse the soaked beans and cook in rapidly boiling water for 10 minutes (this is important!). Meanwhile, preheat the oven to 160°C/fan oven 140°C/Gas Mark 3.
- Pierce the leg of lamb 10-12 times with a sharp knife, and push slivers of garlic into the slits. Mix the Maille Dijon Originale mustard and melted butter with the thyme leaves and a pinch of salt and pepper. Brush all over the lamb.
- Drain the beans and tip them into a large roasting dish. Add the carrots, fennel, onion and vegetable stock. Lift the leg of lamb on top and cover tightly with foil.
- Roast for 4 hours, turning the bean mixture after 2 hours and adding an extra 150ml of boiling water. Remove the foil for the final 10-15 minutes.
- Lift the leg of lamb onto a carving board and cover tightly with foil. Leave to rest for 15 minutes. Keep the bean mixture warm by covering with foil and returning to the turned-off oven. Carve the lamb and serve with the beans and vegetables, garnished with fresh thyme sprigs and serve with Maille Dijon Originale mustard.
- Use 2 x 400g cans of flageolet or cannellini beans instead of dried ones, adding them after 2 hours of cooking.