PREPARATION FOR EASTER SUNDAY – ROAST LEG OF LAMB WITH WHITE BEANS [GIGOT D’AGNEAU A LA BRETONNE]
PREPARATION FOR EASTER SUNDAY – ROAST LEG OF LAMB WITH WHITE BEANS [GIGOT D’AGNEAU A LA BRETONNE] From Anne Willan, “The Country Cooking of France,” Chronicle Books, (2007), at p. 153. INGREDIENTS: BEANS 2 cups white Kidney Beans 1 onion, studded with 4 cloves 1 bouquet garni, including 1 stalk of celery salt and pepper 2 tablespoons butter/ 30g butter 2 onions finely chopped 2 or 3 tomatoes, peeled, seeded and chopped ½ cup; 125 ml dry white wine 2-3 tablespoons chopped parsley LAMB 1 2kg lag of lamb (on the bone) 2 garlic cloves 1 bunch fresh thyme 2 tablespoons/ 30 g butter GRAVY ½ cup/ 125 ml dry white wine 1 ½ cups/ 375 ml beef stock or veal stock Large roasting pan METHOD 1 To cook the beans, cover with cold water and leave them to soak overnight. The next day, drain and put them in a large saucepan with the clove-studded onion, bouquet garni, and water to cover by at least 1 inch. Cover, bring to a boil, lower the heat to simmer and cook until very tender, 1 to 2 hours d...