97min 4 ppl
Roast Leg of Lamb with Flageolet Beans
138 minutes
4 people
Hardover 60 min or 12+ steps
138 min · 13 steps
Hard: over 60 min or 12+ steps
720 kcalper person
Protein 68g
Carbs 32g
Fats 31g
About this dish
A bone-in leg of lamb studded with garlic and anchovies — the anchovies dissolve entirely during roasting, leaving only a deep, savoury backbone that elevates this Provençal classic far beyond simpler versions. Pink and medium are both traditional bistro doneness levels here, served according to preference rather than a safety threshold; the temperatures below let you choose. Resting the lamb properly and finishing the flageolets in the roasting juices ties every element together.
Allergy Info
Dairy, Celery, Sulphites, Mustard, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic cloves4 thinly sliced, 2 finely minced6 clove
- Fresh rosemaryleaves, finely chopped2 tbsp
- Fresh thymeleaves2 tbsp
- White onionmedium, finely diced1 whole
- Carrotmedium, finely diced2 whole
- Celerystalks, finely diced2 whole
- Flat-leaf parsleyfinely chopped1 tbsp
Meat & Poultry
- Leg of Lambwhole, bone-in2 kg
Dairy & Eggs
- Unsalted butter20 g
Tins & Jars
- Anchovy filletsin oil, halved lengthways6 whole
- Chicken stockor lamb stock, good quality400 ml
- Flageolet Beans2 x 400g tins, drained and rinsed800 g
Spices & Seasonings
- Flaky sea salt1 tsp
- Black pepperfreshly ground1 tsp
Oils & Condiments
- Dijon mustard2 tbsp
- Olive oil3 tbsp
- Dry white wine150 ml
Utensils
- Meat thermometer
- Roasting tin
Method
1
Remove the lamb from the refrigerator. Using a small sharp knife, cut 24 deep incisions approximately 2cm deep all over the leg. Push a slice of garlic and half an anchovy fillet into each incision, pressing them in firmly.
Approx. 10 minutes
2
In a small bowl, combine the Dijon mustard, rosemary, thyme, 2 tablespoons of olive oil, salt and pepper. Rub this paste thoroughly over the entire surface of the leg. Place the lamb on a rack set over a roasting tin.
Approx. 5 minutes
3
Leave the lamb to stand uncovered at room temperature for 1 hour before roasting.
Approx. 3 minutes
4
Preheat the oven to 230°C (210°C fan). Roast the lamb at this high heat for 20 minutes until the crust is deeply golden and beginning to char at the edges.
Approx. 20 minutes
5
Reduce the oven temperature to 180°C (160°C fan). Continue roasting for a further 55–65 minutes, basting with the pan juices every 20 minutes, until a meat thermometer inserted into the thickest part of the leg away from the bone reads 60°C for pink or 65°C for medium — both traditional bistro doneness levels served by preference, not a safety floor: lamb's own safe minimum is 63°C, which the medium option already clears with margin. Carry-over heat will raise the temperature a further 3–4°C during resting.
Approx. 60 minutes
6
Transfer the lamb to a warm platter, tent loosely with foil, and rest for 20–25 minutes. Do not skip or shorten this step.
Approx. 4 minutes
7
While the lamb rests, set the roasting tin over medium heat on the hob. Add the remaining tablespoon of olive oil, then add the onion, carrot and celery. Cook, stirring frequently, for 8–10 minutes until softened and lightly golden.
Approx. 9 minutes
8
Pour in the white wine and scrape up all the caramelised bits from the base of the tin. Cook for 3 minutes until the wine is reduced by half.
Approx. 3 minutes
9
Add the minced garlic and cook for 1 minute until fragrant.
Approx. 2 minutes
10
Pour in the stock, bring to a simmer, and cook for 10 minutes until slightly reduced and the vegetables are fully tender.
Approx. 10 minutes
11
Add the drained flageolet beans and stir to coat thoroughly in the braising liquid. Cook for 5 minutes until the beans are heated through and have absorbed some of the pan juices.
Approx. 5 minutes
12
Remove from the heat, stir in the butter and parsley, and season to taste with salt and pepper.
Approx. 3 minutes
13
Carve the lamb at the table, serving thick slices over the flageolets with the pan juices spooned generously over everything.
Approx. 4 minutes
