Roast Leg of Lamb with Flageolets

Name: Roast Leg of Lamb with Flageolets
Ingredients: 1.75-kg/4-lb leg of lamb, boned; salt and pepper; 1 onion, sliced; sprig of rosemary butter; 1 (500-g/18-oz) can flageolet beans; 1 clove garlic, crushed; 4 or 5 lettuce leaves, shredded

Preparation info

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1.75-kg/4-lb leg of lamb, boned
salt and pepper
sprig

Main course
Gluten-free

Method

Set the oven to moderately hot (200°C, 400°F, Gas Mark 6). Season the lamb inside and out with salt and pepper and sprinkle over the rosemary leaves. Melt a tablespoon or so of butter in a roasting tin and put in the lamb. Baste with the melted butter and roast for 1½ hours</