French-Style Roast Lamb with Beans & Red Wine

This is a very good way to cook a leg of lamb. The slightly steamy atmosphere created by the stock and wine produces very juicy and tender meat. The beans added at the end, along with the vegetables and herbs, make this a very robust and rustic dish.
Serves 8 to 10
Preparation time: 15 minutes
Cooking time: 3 to 3½ hours

This recipe uses the 40 cm (6½-quart) rectangular dish.

A 1½kg (3 to 3½ lb) leg of lamb can be roasted in the 30 cm (12-inch) rectangular dish.

Ingredients
  • 2 to 2½kg (4 to 5 lb) leg of lamb
  • 2 garlic cloves, cut into quarters
  • 8 sprigs rosemary, broken into small pieces
  • 12 shallots, peeled and left whole
  • 8 large carrots, cut into large chunks
  • a little vegetable oil, for greasing
  • 250ml (1 cup) chicken or lamb stock
  • 500ml (2 cups) full-bodied, dry red wine
  • 450g (1 lb) canned flageolet or cannellini beans, drained and rinsed
  • 2 teaspoons redcurrant jelly
  • 1 tablespoon cornflour
  • salt and freshly ground black pepper


Method
1. Preheat the oven to 350°F/180°C/Gas Mark 4. Trim the lamb of any excess pieces of fat. Pierce the flesh several times and push pieces of garlic and rosemary into the holes.

2. Place the lamb in the lightly greased dish. Brush a little oil over the top and season well.

3. Put all the prepared vegetables around the lamb with any remaining pieces of rosemary, the stock, and 250ml (1 cup) of the wine. Cover the top loosely with a piece of aluminium foil.

4. Transfer to the oven and roast for 1 hour, then reduce the temperature to 325°F/160°C/Gas Mark 3 and continue roasting for about 2 hours longer. The meat should still be a little pink at this stage.

5. Remove the foil and add the beans around the meat. Return the pan, uncovered, to the oven for 30 to 45 minutes longer until the meat is cooked to the degree you prefer.

6. Transfer the lamb to a warm serving platter or carving tray. Cover with foil and a dish towel and leave to rest for 10 to 15 minutes. While the lamb is resting, make the sauce. Remove most of the vegetables using a slotted spoon; keep these hot. Place the dish over a medium heat on the hob. Add the remaining wine and bring the liquid to a boil. Stir in the redcurrant jelly and cornflour blended with a little cold water. Simmer, stirring, until the sauce is thick and glossy.

7. Carve the lamb thickly and serve each portion with a few of the vegetables and beans and some sauce spooned over.

Red Bordeaux is the classic partner for lamb. Wines from St. Emilion and Pomerol will work beautifully. An American Merlot, particularly from hillside or mountain vineyards, will also go well.