Leg of beans
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 60 minutes
  • Nombre de personnes:
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Leg of beans

By 15 February 2023

Ingredients

Instructions

  • 1 leg of lamb of 1.5 kg
  • 350 g Dried broad beans
  • 1 onion
  • 2 garlic cloves
  • 3 sprigs of parsley
  • 1 sprig of thyme
  • 2 tbsp. tablespoons Oil
  • Salt
  • Pepper
  1. The night before, soak the beans in cold water.
  2. The next day, drain them. Using a small sharp knife, remove the brown film that covers them.
  3. For the beans into a casserole. Add the peeled onion and the sprig of thyme. For 2 liters of water. Heat.
  4. Let simmer on low for 2 hours. Season with salt and pepper 15 minutes before the end of cooking.
  5. Drain the beans and set them aside after removing the onion and the sprig of thyme.
  6. Then preheat the oven to th. 7 (210°C).
  7. Peel and crush the garlic cloves. Rub the meat on all sides.
  8. Place it in a metal baking dish. Drizzle it with oil. Pepper it.
  9. Slide the dish into the oven and cook for 50 minutes for “medium” cooking. Salt at the end of cooking.
  10. Remove the lamb from the oven. Place it on a heated serving platter. Cover it with aluminum foil and let it rest for 10 minutes.
  11. Meanwhile, deglaze the juice: remove the cooking oil. For 5 cl of water into the dish. Boil the water.
  12. Deglaze the juices by scraping the bottom of the dish with a wooden spatula.
  13. Then for the beans into the lamb juice. Reheat them for 3 min.
  14. Serve the lamb surrounded by the drained beans. Sprinkle with chopped parsley and present the strained juice in a sauce boat.
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Leg of beans

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