Lamb Stew with Beans and Lambs’ Trotters

Blanquette d’agneau aux haricots et aux pieds d’agneau


Preparation info

  • For

    five or six

    • Difficulty


    • Ready in

      16 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1.5 kg ( lb) boned shoulder of lamb
  • 3 lambs’ trotters


Twelve hours in advance

1 Soak the beans in plenty of cold water.

2 Trim as much fat as possible and cut the meat into large chunks, each one weighing about 40–50 g (about 1½ oz). Put the chunks into a bowl of iced water and chill in the refrigerator for 12 hours, changing the water once or twice. This process draws the blood out of the meat and whi