Pot Roast Leg of Lamb Recipe:
1. Leave the haricot beans to soak in cold water for about 8hours or overnight
2. Drain the beans and rinse them under cold running water
3. Place the beans in a large saucepan with cold water and bring them to a boil
4. Skim off any scum from the pan with a slotted spoon
5. Half cover the pan and let it simmer for 1hour
6. Meanwhile, make deep incisions in the flesh of the lamb with a pointed knife
7. Cut the garlic into thin slivers and insert them into the incisions
8. Rub the salt and pepper and the rosemary all over the joint
9. Heat the oil in a large flameproof casserole
10. Fry the lamb in the oil for 30minutes over moderate heat while turning it frequently until all sides are well-browned
11. Remove the lamb and set it aside
12. Pour off the excess fat from the casserole and leave enough oil to fry the vegetables
13. Add the onion, celery and the carrot to the casserole and fry for about 5minutes until softened
14. Add the apple and tomatoes with their juice then the wine and the water, then bring them to the boil while stirring
15. Drain the beans and add them, together with the lamb, to the casserole
16. Tuck the bouquet garni among the beans then cover the casserole with kitchen foil and place the lid on top
17. Cook in the preheated oven for 2hours while turning the lamb every 30minutes
18. Remove the lamb from the casserole and place it on a warmed serving dish and leave it to settle for about 15minutes
19. Meanwhile, remove the bouquet garni and taste and adjust the seasoning of the sauce and the beans if necessary
20. To serve, spoon some of the beans and sauce around the lamb and sprinkle with parsley
21. Serve the remaining beans and sauce in a bowl
List of ingredients required:
(serves 4 to 6 people)
Salt and freshly ground pepper
3 tablespoons olive oil
8 oz (225g) haricot beans
14 oz (400g) tin tomatoes
2 medium carrots, peeled and thinly sliced
4 cloves garlic, peeled
2 level teaspoons fresh rosemary
2 celery sticks, trimmed and roughly chopped
1 dessert apple, cored and roughly chopped
1 medium onion, peeled and roughly chopped
1/4 pint (150ml) dry red or white wine
1/4 pint (285ml) water
1 bouquet garni
3 and 1/2 to 4 lb (1.6 to 1.8kg) leg of lamb
Chopped fresh parsley (garnish)
The oven should be preheated at a temperature of 350F (180C)
