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Lazy Leg of Lamb with Thyme, Fennel and Flageolet Beans

Lazy Leg of Lamb with Thyme, Fennel and Flageolet Beans

>60 minutes, Lamb, Main -

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.

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Chef's Tips

  1. Use 2 x 400g cans of flageolet or cannellini beans instead of dried ones, adding them after 2 hours of cooking.