Roast lamb with Tarbais beans

Roast lamb with Tarbais beans

Rôti d’agneau aux haricots Tarbais

Taste le Tour

From the Gascogne-Pyrenees region by Philippe Mouchel

The cuisine north of the Pyrenees, around the city of Tarbes, is known as one of the most rustic in France and its tasty bean dishes are on off er on many restaurant menus as well as being very popular at home. If you are unable to find Tarbais beans, then use other dried beans of your choice, such as borlotti or canellini. They need to be soaked for 24 hours in cold water.

Tarbais beans


Quantity Ingredient
80g dried beans of your choice, soaked for 24 hours in cold water
1 small carrot, cut into pieces
1 stick celery, cut into pieces
1/2 onion, left whole
1 garlic clove
4 sprigs thyme, plus extra to garnish
1/2 bay leaf
4-5 peppercorns
1 6-8 point lamb rack
freshly ground black pepper
little olive oil
2 garlic cloves
4 sprigs thyme
20g butter
2 shallots, finely chopped
1/2 tablespoons chopped thyme
2 teaspoons red wine vinegar
2 tablespoons chopped parsley


  1. To prepare the Tarbais beans, drain the soaked beans and place them in a saucepan with plenty of cold water. Add the carrot, celery, onion, 1 clove garlic, 1 sprig of thyme, ½ bay leaf and the peppercorns. Bring to a simmer and cook over a low heat for about 1 ½ hours, or until the beans are tender.
  2. Preheat the oven to 180°C.
  3. Season the lamb with salt and pepper. Heat a little oil in a roasting tray. Add the lamb rack and top with the garlic and thyme sprigs. Roast the lamb for about 5 minutes, then turn the rack over and roast the other side for 5 minutes. Remove from the oven and leave to rest for 5 minutes in a warm place.
  4. Meanwhile, drain the beans and remove the vegetables and herbs. Heat the butter in a saucepan. Add the shallots and chopped thyme and stir for 1 minute.
  5. Add the beans and heat through well. Stir in the red wine vinegar and parsley and season to taste.
  6. When ready to serve, slice the lamb rack in half. Divide the beans between two plates and top with the lamb. Garnish with sprigs of thyme and drizzle a little olive oil over the top.
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