Roast Rack of Lamb with Flageolet Purée

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Pairing the new season's spring lamb with flageolets is very French. The meat is roasted pink with a seared outer crust, and the beans are cooked until they will collapse at the slightest pressure, then puréed with olive oil and lemon juice.


  • 450g/1 lb dried flageolets
  • 1 carrot


Mise en Place

First prepare the beans: put them to soak overnight in plenty of cold water. Next day, drain them and put in a pan with at least double their volume of water. Bring to the boil over a high heat and boil hard for 10 minutes (they will throw a creamy white scum). Drain in a colander, rinse in clean water and return to the pan.

Cook the beans: chop the carrot, celer