Leg of Lamb Bretonne

Gigot à la Bretonne 

Ingredients  Serves 8                              1 lb dried lingots beans You Can Order This Item: #2140              1 Tbsp olive oil You Can Order This Item: #2510              3 onions, chopped              6 garlic cloves, finely chopped              2 bay leaves              1 Tbsp salt              2 Tbsp butter              1 1/2 lb tomatoes, peeled, seeded, and chopped              1/2 tsp thyme              1 leg of lamb, about 4 lbs              1 Tbsp butter              4 garlic cloves, peeled and slivered              Salt & freshly ground pepper You Can Order This Item: #3050              1/2 cup dry white wine    Method                  Soak the beans overnight. Drain, cover with water in a large pot and bring to a boil. Skim off the scum that rises to the top, remove from heat and drain. In the same pot, heat the olive oil, add one chopped onion and garlic clove. Cook over low heat, stirring until the onion softens. Add the beans and water to cover by 2" and bring to a boil. Add the bay leaves, cover, reduce heat and simmer 45 mn. Add the salt and another chopped garlic clove, cover and continue to cook for another 40 mn (beans should be tender but not mushy). Adjust the seasoning, remove the bay leaves and set aside. While the beans are cooking, heat the butter in a wide skillet and add remaining onions and garlic. Sauté over low heat for 5-10 mn; stir in the tomatoes, some salt and pepper, and the thyme. Cook over medium heat for 15 mn, stirring occasionally. Add this mixture to the beans. Preheat oven to 450ºF. Trim fat off the lamb. Make small incisions here and there in the meat and slip the slivers of garlic. Rub with butter. Place lamb on a roasting rack and roast for 10mn. Turn heat down to 400ºF and roast another hour. After the first 15mn, add 3/4 cup boiling water to the pan. Baste the lamb from time to time. Remove the lamb from the pan and set on cutting board. Season with salt and pepper, cover with aluminum foil and let stand for 20mn. Meanwhile bring the bean/tomato mixture to a boil. Simmer until slightly thicken and adjust seasoning to taste. Degrease the roasting pan, deglaze with wine and reduce by half. Stir these juices into the beans. Transfer to a warm platter and lay the sliced lamb over the beans.  Read also Beef with Olives Casserole of Veal Shoulder Espelette Leg of Lamb Auvergnate Pork chops with Mustard Sauce