Roast Rack of Lamb with Flageolet Purée

Name: Roast Rack of Lamb with Flageolet Purée
Cuisine: France
Ingredients: 2 best ends of neck of lamb, French trimmed and left on the bone; sprig of thyme; several sprigs of flat leaf parsley; 1 lemon; salt and pepper; 6 garlic cloves; 1 onion; 1 celery stalk; 1 carrot; about 100 ml/3½ fl oz olive oil; bay leaf; 2 sprigs of rosemary; 225g/½ lb piece of green streaky bacon; 450g/1 lb dried flageolets

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

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.

Ingredients

450g/1 lb dried flageolets
1 carrot

Europe
France
Main course
Mediterranean
Spring
Gluten-free

Method

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