This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Roast Leg of Lamb with Flageolets Recipe

A 6 lbs/2.7 kilo leg will easily serve 8 people, having it boned and rolled by your butcher makes carving easier - but loses a little flavour.

Dauphinoise Potatoes make an ideal accompaniment.


I leg of Lamb (as above)

3 cloves Garlic, peeled & cut into long slivers

2 sprigs of fresh Rosemary

10fl. oz/300ml Dry White Wine

1 tablespoon (15ml) Olive Oil

Freshly-ground Black Pepper

1 batch (llb/450g mixture) of Flageolets - see our 'Flageolet' recipe


1. Heat the oven to 475ºF/240ºC/Gas 9 – and work out your cooking time. This will be 20 minutes per lb + 20 minutes for medium-cooked meat. If you have an internal temperature probe this will be 160ºF/70ºC. (60ºC for rare meat, 80ºC for well done). So a 6lb bone-in leg should take 2 hours 20 minutes.
2.Cut off any excess fat from the lamb, then make slits all over it and insert the garlic slivers and some of the rosemary needles in these.
3. Place the meat in a roasting tray & sprinkle with freshly-ground black pepper & rub with the olive oil – no salt at this stage, as it draws moisture (hence flavour) out of the meat,
4. Put the remaining rosemary sprigs & stalks in the roasting tray and pour the wine around the joint.
5. Roast for 15 minutes at the above temperature, then lower the oven to 200ºC/400ºF/Gas 6, for the remainder of the cooking time.
6. Baste the meat every 15 minutes, not leaving the oven door open any longer than necessary.
7. Add the water to the roasting tray about half-way through cooking.
8. When ready, turn off the oven, remove the meat and pour off the juices into a glass jug (or similar).
9. Season the meat with a little salt, the return to the oven, leaving the door slightly ajar, whilst you finish the sauce. This resting allows the sinews of the meat to relax & produces more tender meat.
10. The fat will quickly come to the surface of the jug & should be removed and discarded.
11. Check the remaining juices for seasoning by tasting a teaspoon – they will probably need a little salt, but no pepper.
12. Carve the meat – adding a little of the juices to the bean mixture, passing the remainder round in a jug.

Reviews / Comments

Not yet reviewed

Be the first to add a review