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Le Chaudron recipe
Gigot d'agneau aux flageolets
Roast leg of lamb with flageolet beans
⏱ 120 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1leg of lamb2 kg (4.4 lb)
500 g (18 oz)dried flageolet beans- 5 clovesgarlic, inserted into the lamb
4carrots, cut into chunks
2onions studded with cloves
300 ml (1¼ cups)chicken stock
30 g (1 oz)unsalted butter
2 tbspextra-virgin olive oil
1bouquet garnithyme, rosemary, bay leaf
- 1 leg of lamb 2 kg (4.4 lb)
- 500 g (18 oz) dried flageolet beans
- 5 cloves garlic, inserted into the lamb
- 4 carrots, cut into chunks
- 2 onions studded with cloves
- 300 ml (1¼ cups) chicken stock
- 30 g (1 oz) unsalted butter
- 2 tbsp extra-virgin olive oil
- 1 bouquet garni thyme, rosemary, bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the flageolets in cold water for 12 hours.
- Take the lamb out 1 hour ahead and stud it with the garlic.
- Brush with olive oil, season and sear in the roasting pan with the melted butter.
- Roast at 200 °C (400 °F), about 1 hour — 7 minutes per 500 g (1.1 lb) — for pink meat.
- Meanwhile, cook the drained flageolets with the carrots, clove-studded onions and bouquet garni for 45 minutes.
- Rest the lamb under foil for 20 minutes.
- Slice and serve with the flageolets and the pan juices.
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