Le Gigot à la Bretonne

Lamb with White Beans

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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

Method

  1. 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.
  2. 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