Slow-roasted French leg of lamb with Maille Dijon Originale, thyme, fennel and flageolet beans -
Tender slow-roasted French leg of lamb, flavored with Maille Dijon and herbs, served with flageolet beans and vegetables. Perfect for special occasions.
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Cooking tools:
- Oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pastry brush
- Roasting dish
- Aluminum foil
- Measuring cup
- Spoon
- Carving board
- Carving knife
- Carving fork
- Ladle
- Kitchen timer
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
- freshly ground black pepper
- Fresh thyme sprigs, to garnish if desired
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