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

• 1 medium Lamb leg bone-in, bone-in
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 2 tbsp Dijon mustard
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 Shallot
• 30 g Unsalted butter
• 150 ml Dry White Wine
• 300 ml Lamb stock
• 400 g Flageolet beans, cooked and drained

1. Heat the oven to 200°C (390°F). Pat the lamb dry, then peel and crush the garlic and strip the rosemary leaves from the sprigs. Mix the garlic, rosemary, Dijon mustard, olive oil, fine sea salt and black pepper into a paste.
2. Rub the mustard mixture all over the lamb, working it into any seams. Set the lamb in a roasting pan and roast for 20 minutes to start browning. Reduce the oven to 170°C (340°F).
3. Continue roasting for 45 to 60 minutes, depending on thickness, until the centre reads 55 to 58°C for blushing, or 60 to 63°C for more medium. If the top is colouring too quickly, turn the oven down slightly and rotate the pan. Lift the lamb out onto a board to rest.
4. While the lamb rests, peel and finely chop the shallots. Pour off excess fat from the roasting pan, leaving the browned bits and juices behind. Set the pan over a medium heat, add a splash of the wine and scrape up the sticky bits.
5. In a saucepan over medium heat, melt the butter and soften the shallots for 4 to 5 minutes until translucent. Add the flageolet beans, then pour in the remaining wine and the lamb stock. Simmer gently for 8 to 10 minutes until the beans are hot and the liquid is lightly reduced.
6. Pour any resting juices from the board into the roasting pan juices, then taste and adjust seasoning if needed. Carve the lamb into slices and serve with the warm flageolet beans. Spoon the roasting juices over the lamb and beans.

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