Slow-roasted French leg of lamb with Maille Dijon Originale, thyme, fennel and flageolet beans -

Ingredients

• 300g dried flageolet or cannellini beans, soaked overnight
• 1 leg of lamb
• 4-5 cloves of garlic, sliced
• 2 tbsp Maille Dijon Originale
• 20g butter, melted
• 1 tbsp fresh thyme leaves
• 400g Chantenay carrots, halved lengthways
• 1 bulb fennel, sliced
• 1 large onion, sliced
• 800ml vegetable stock
• Salt and freshly ground black pepper
• Fresh thyme sprigs, to garnish if desired