Gigot d’Agneau Rôti (Roast Leg of Lamb) with White Beans

• 1 medium Lamb leg bone-in, bone-in
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 1 large Yellow onion
• 2 medium Carrot
• 200 ml Dry White Wine
• 480 g Canned white beans
• ½ tsp Black pepper
• 150 ml Water

1. Heat the oven to 200°C (390°F). Peel and cut the onion and carrots into chunky pieces, then scatter them in a roasting pan.
2. Pat the lamb dry, then rub all over with the olive oil, fine sea salt and black pepper. Peel and slice the garlic, then use the tip of a small knife to make little slits all over the lamb and tuck the garlic slices in; strip and chop the rosemary leaves and press them onto the surface.
3. Set the lamb on top of the vegetables and roast for 20 minutes to brown. Reduce the oven to 170°C (340°F) and continue roasting for 55 to 65 minutes, or until a thermometer reads 55 to 60°C (130 to 140°F) for medium-rare, or 60 to 65°C (140 to 150°F) for medium.
4. Transfer the lamb to a board, cover loosely and rest for 20 minutes. Spoon off excess fat from the roasting pan, leaving the browned juices behind.
5. Put the roasting pan over a medium heat on the hob (or scrape the contents into a saucepan). Pour in the dry white wine and water, then simmer for 3 to 5 minutes, scraping up the sticky bits, until slightly reduced and glossy.
6. Drain and rinse the canned white beans, then stir them into the pan juices and warm gently for 4 to 6 minutes until hot through. Slice the lamb and serve with the beans and spooned-over juices.

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