Breton Leg of Lamb – Gigot d’Agneau a La Bretonne

Perhaps your new favorite bean dish:

Boil the beans, soaked for one night, together with the bunch of herbs in salted water for about 2 1/2 hours. 20 min before the end of the cooking time, add the shallots, the onions, the beef tomato and one third of the garlic cloves and cook them. Cut the remaining garlic cloves in half and lard the meat with them, then brush it thoroughly with melted butter. Season with salt and pepper and place the leg in a buttered roasting pan. The unpeeled potatoes are also rubbed with melted butter and then added to the leg. Sprinkle all with thyme leaves and bake the leg of lamb at 180 degrees on the lowest shelf in a well-heated oven for about 45 minutes. In the meantime, drain the cooked beans, remove the herb bouquet and take out the cooked shallots, onions and tomatoes. The last raw shallot is finely chopped and sauteed in butter until translucent. Add the cooked vegetables and the lambig and whisk to a creamy sauce. Add the beans to the sauce and heat gently. Later, place the roasted leg of lamb together with the potatoes on a large heated plate and surround it with the beans.

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