Leg of Lamb with White Beans Mont-Saint-Michel (Mark's)
Spectacular aromas emanate from the combined roasting of lamb, tomato, beans, garlic, and onions. I am always proud to serve this surprising hit. While not difficult, this recipe is time-consuming. It is helpful to prepare ingredients ahead, as thyme and garlic are used in several places. Make beans and tomatoes early to save time later.
Yield 8 servings
Ingredients
beans (90 minutes)
1 pound navy beans
2 bay leaves
1 medium onion peeled, left whole
2 teaspoons salt
tomatoes and onions (30 minutes)
2 tablespoons unsalted butter
1-1/2 cups chopped onions
2 tablespoons minced garlic (about 8 cloves)
6 cups chopped tomatoes (about 2 pounds)
1 teaspoon fresh thyme leaves
salt and pepper to taste
lamb (90 minutes)
2 teaspoons thyme leaves
2 tablespoons chopped garlic (about 6 cloves)
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 bone-in leg of lamb, 6 to 7 pounds
2 large cloves garlic, cut into slivers
2 tablespoons unsalted butter
| 1 | Cover beans with boiling water. Let sit for one hour. |
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| 2 | Drain beans, then add fresh water to cover. Bring to boil, then reduce to simmer. Add bay leaves, whole onion, and 1 teaspoon of thyme leaves. Cook on low heat for 20 minutes. Skim off any foam. Add salt and cook until beans are near tender for another 45 minutes. Set aside. Beans can hold for 8 hours. |
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| 3 | Make tomatoes and onions by first melting butter in a large deep skillet over low heat. Add onions and 2 tablespoons minced garlic. Cook for 15 minutes, stirring often until onions are soft and golden. Do not let brown. Add tomatoes and thyme to skillet. Cook 7 minutes. Season with a bit of salt and pepper, and set aside. This can hold for 8 hours. |
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| 4 | Prepare lamb. Preheat oven to 500°F. Using the point of a sharp knife, make small incisions in lamb to insert garlic slivers. Sprinkle with salt and pepper all over. Place lamb in roasting pan and put in oven. Immediately reduce oven to 400°F. Cook uncovered for 40 to 50 minutes until lamb reaches 110°F internal temperature. |
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| 5 | Meanwhile, in a bowl, add 1 teaspoon of thyme leaves, 2 tablespoons chopped garlic, salt, and pepper. When lamb reaches 110°F, spread mixture over lamb. Roast 10 minutes more, or until internal temperature reaches 120°F for medium-rare or 130°F for medium. Remove lamb from oven and place on serving platter to stand for 10 minutes. |
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| 6 | As lamb roasts, combine beans and tomato-onion mixture and gently warm. |
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| 7 | Add bean-tomato-onion mixture to lamb roasting pan, scraping up any brown bits clinging to the pan. Stir in butter. Add salt and pepper to taste. Spoon this pan mixture around the lamb and serve. |
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| 8 | Slice lamb at the table, serve with a generous scoop of the bean-tomato mix. |
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notes
NOTE Fresh beans improve the quality of this dish.
Rancho Gordo is a terrific source. Recipe adapted from Patricia Wells 'Gigot Aux Chevriers Le Mont-Saint-Michel' in The Food Lover's Guide to France.
