Le Gigot à la Bretonne

Name: Le Gigot à la Bretonne (Lamb with White Beans)
Cuisine: French
Ingredients: 1 pound dried white beans (flageolets); 1 clove; 3 shallots, minced; ⅛ teaspoon thyme, or 1 branch; 1 large, fresh tomato; 6 sprigs parsley; 1 bay leaf; Salt and pepper; Butter; 3 cloves garlic; 1 (6-pound) leg of lamb, approximately; Water; 7 small, whole onions; ½ teaspoon soda

Lamb with White Beans

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 pound dried white beans (flageolets)
1 (6-pound) leg of lamb, approximately

Europe
France
Brittany
Main course
Gluten-free
Mediterranean

Method

Soak beans about 4 hours in cold water. To soak beans too long (overnight) causes them to split in half and the hulls to float off.
Trim the tight, dry skin off the lamb if the butcher has not done so. Cut 2 garlic cloves in half. Insert these into the meat along the bone. Coat lamb with butter and season