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

• 300 g Dried white beans
• 1 medium Lamb leg bone-in
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Yellow onion
• 200 ml Dry White Wine
• 750 ml Chicken stock

1. Put the dried white beans in a large pot, cover with plenty of cold water, and leave to soak for 8 hours or overnight. Drain and rinse well.
2. Heat the oven to 190°C (375°F). Peel and halve 4 garlic cloves; strip the leaves from 2 rosemary sprigs.
3. Pat the lamb dry, then use the tip of a knife to make small slits all over. Push the halved garlic and rosemary leaves into the slits, then rub the lamb all over with the olive oil, fine sea salt, and black pepper.
4. Set the lamb in a roasting pan and roast for 75 to 90 minutes, basting once or twice, until browned and tender. For medium, aim for an internal temperature of about 60°C (140°F), then rest; for well done, cook to about 70°C (160°F).
5. Transfer the lamb to a board, cover loosely, and rest for 20 minutes. Pour off excess fat from the roasting pan, leaving the juices behind.
6. Peel and finely chop the yellow onion, then finely chop the remaining 2 garlic cloves. Put the roasting pan over a medium heat, add the onion, and cook for 5 to 7 minutes until softened, scraping up any browned bits.
7. Add the dry white wine and simmer for 2 to 3 minutes to reduce slightly. Tip in the drained beans, add the chicken stock and the remaining rosemary sprig, then bring to a gentle simmer.
8. Simmer the beans gently for 45 to 60 minutes until tender and the liquid is glossy and savoury, topping up with a little water if needed to keep the beans just covered. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed, then discard the rosemary sprig.
9. Carve the lamb into slices. Spoon the beans and their juices onto plates and lay the lamb over the top to serve.

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