Le Gigot à la Bretonne

Lamb with White Beans

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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