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Recipe : * Lamb Leg With Tarbais Beans

Lamb Leg With Tarbais Beans
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Course:
Main Dish

Practical information

  • Prep time
    40 min
  • Cooking
    3 h 50
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    4 h 45
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
lamb

Recipe's Ingredients

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  • 1 small onion
  • 1 small carrot
  • 1 small bouquet garni
  • coarse salt and coarsely ground black pepper
  • 4 tablespoons grapeseed oile
  • 2 tablespoons butter
  • fine salt and freshly ground black pepper
  • leaves from 5 sprigs flat-leaf parsley
  • 200 g haricots cocos (large white beans)
  • 400 g garlic
  • 1.5 kg boned and tied leg of lamb
  • whole milk
  • 250 ml lamb or chicken stock

  • Recipe preparation steps

  • 1
    Rinse the beans in cold water and place them in a saucepan along with the onion, carrot, and bouquet garni. Cover generously with cold water and place over high heat. Bring to a boil, reduce heat, cover, and simmer until the beans are tender, about 2 hours. When the beans are cooked, remove the onion, carrot, and bouquet garni and discard. Set the beans aside.
  • 2
    Place the unpeeled garlic into a saucepan and cover with cold water. Set the saucepan over high heat and bring to a boil. When the water comes to a boil, drain the garlic. Cover the garlic with cold water again and once again bring it to a boil. When boiling, drain the garlic again. Repeat the whole process one more time.
  • 3
    Peel the garlic cloves. Trim the stem ends from each clove. Split the cloves in half lengthwise. Remove the germ if green or prominent. Place the peeled garlic back into the saucepan and repeat the boiling and draining process three more times.
  • 4
    When the garlic is cooked, drain it thoroughly and place it in a small food processor. Puree the garlic. If necessary, add a tablespoon or two of milk until the puree becomes very smooth. Set the puree aside.
  • 5
    Preheat the oven to 230°C.
  • 6
    Massage the surface of the lamb with coarse salt and coarsely ground black pepper.
  • 7
    Heat 2 tablespoons oil in a shallow roasting pan over high heat. Brown the lamb thoroughly on all sides. Set the lamb aside.
  • 8
    Discard the cooking oil from the roasting pan and replace it with 2 new tablespoons of oil plus the butter. Place the browned lamb in the roasting pan and set the pan in the oven. Cook the lamb, turning the meat once half way through the cooking, until the internal temperature reaches 43°C, about 30 minutes.
  • 9
    Transfer the lamb to a plate, cover with foil and a couple of heavy towels, and set aside to rest for 15 minutes.
  • 10
    While the lamb is resting, discard the fat from the roasting pan. Place the pan over high heat and deglaze with the stock. When the stock is reduced by about two-thirds, mix in the reserved garlic puree. Season with fine salt and freshly ground black pepper. Set aside and keep warm.
  • 11
    Reheat the beans. Season with fine salt and pepper. Add the minced parsley. Set aside and keep warm.
  • 12
    When the lamb is finished resting, drain the juices exuded from the roast into the garlic puree and combine. Slice the lamb.
  • 13
    Arrange the lamb slices on individual, heated serving plates. Spoon the garlic puree over the lamb. Divide the beans between the serving plates.
  • Ready !