Leg of lamb Breton

Leg of lamb Breton

By
From
Encyclopedia of Food and Cookery
Serves
6-8

When a Breton housewife roasts the lamb which is a specialty of the region, it comes to the table on a bed of delicious white beans to soak up the garlic-flavoured juices.

Beans

Ingredients

Quantity Ingredient
300g dried haricot beans, soaked overnight and drained
1 onion, quartered
1 garlic clove
8 black peppercorns
1 bouquet garni
salt
1 tablespoon butter
1 onion, chopped
1 tomato, peeled, seeded and chopped
parsley, chopped

Lamb

Quantity Ingredient
1 x 1.5kg leg of lamb
1 large garlic clove, sliced
freshly ground black pepper
30g butter, softened
250ml water
large pinch salt

Method

  1. Cook beans. When beans soften, add quartered onion, garlic, peppercorns, bouquet garni and a little salt to the cooking water.
  2. Meanwhile, cut several incisions between skin and flesh of lamb and push garlic slices into them. Season lightly with pepper and spread with softened butter. Put lamb on a rack in a roasting tin. Pour water into tin, add salt and place in preheated moderately hot oven. Roast the lamb for 1¼ hours, basting every 15 minutes with pan juices and adding a little extra water if juices dry up. This will produce lamb that is still quite pink. Roast for a further 20–30 minutes for well-done lamb.
  3. Remove lamb from oven and rest in a warm place for 20 minutes. Skim excess fat from pan juices.
  4. Drain beans when tender and remove onion, garlic, bouquet garni and peppercorns. Melt butter in a pan and cook chopped onion and tomato gently until soft. Add 125 ml juice from roasting tin and the beans, stirring gently so as not to crush them. Season with salt and pepper.
  5. Spoon beans onto a heated serving platter, sprinkle with parsley and place lamb on top. Serve any remaining pan juices separately.
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