Creative Cooking with Muriel: Roast Leg of Lamb with Haricot Beans

Roast Leg of Lamb with Haricot Beans

Posted by Muriel Hedgcock

Have you ever had a Roast Leg of Lamb and the beans stole the limelight?
This is the way my mom made her Leg of Lamb for our Sunday Roast and
we absolutely loved it. She called it " Un Jigot avec des haricot" which is a
French way of cooking lamb. The beans go very well with the lamb and
they absorb all the delicious pan juices and become totally delicious.

Ingredients:

1 Leg of Lamb
3-4 clove garlic peeled & cut in strips
2 Onions peeled & cut into quarters
Olive Oil
mustard
Fresh or ground Rosemary
Salt & Pepper
or herbal salt
1 cup dried haricot beans
3 cups water

Soak 1 cup of haricot bean in 3 cups of water overnight

The haricot beans will triple in size.

Place haricot beans into a pot, cover with salted water and bring to the boil.
Turn down heat & simmer until beans turn soft but still firm approx 30 min.

Using a knitting needle, poke holes into the lamb
and insert garlic strips into the meat.
Place Lamb on greased baking tray or in roasting pan.

Rub mustard over the Leg of Lamb and sprinkle with
seasoning, then drizzle a little Olive Oil on top

Place meat under grill and brown on all sides, add onion quarters.
Turn down heat to 175 C and roast covered for about 30 minutes.

Then add the cooked haricot beans to the roasting pan.

Cover with foil and return to the oven.
The roasting time depends on the weight of the meat.
If you like your meat well done cook every 500g for approximately 30 min.
for meat medium to rare reduce cooking time from 20 to 25min per 500g
Every 15 min check on meat and add a little water about 100ml
and stir into pan juices so that the beans do not dry out.