Roast Leg of Lamb with Flageolet beans

Gigot aux Flageolets

Preparation info

  • Makes

    8

    Main-Course Servings
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This classic of French bourgeois cooking might make up a solid Sunday lunch or a serious meal in a good bistro. Flageolet beans, even when dried, are pale green and smooth. (If they’re wrinkled, they’re old.) They can be soaked and then simmered in water for about 15 hours or cooked for 20 minutes in a pressure cooker. Classic recipes call for tossing the cooked beans with a sauce bretonne, a simple garlic and tomato sauce, but I prefer stirring the cooked beans around in the roasting pan,