Active Time
30 MIN
Total Time
3 HR
Yield
Serves : 6
© Frances Janisch

How to Make It

Step 1    

Preheat the oven to 350°. Heat the olive oil in a large saucepan. Add the minced garlic, onion and carrot and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the haricot blancs, thyme sprigs, 1 quart of the stock and the water and bring to a boil. Add the bacon and simmer over low heat, stirring occasionally, until the beans are very tender, about 2 1/2 hours. Season with salt and pepper and stir in the parsley.

Step 2    

Meanwhile, rub the lamb all over with the chopped thyme, season with salt and roll into the shape of a roast; tie at 1-inch intervals with kitchen string.

Step 3    

Set the roast in a shallow 12-inch baking dish. Add the remaining 1 cup of stock and roast the lamb for 30 minutes. Add the remaining 6 garlic cloves, cover with foil and roast for 2 1/2 hours, turning once, until the lamb is tender. Transfer the lamb to a carving board. Cover loosely with foil for 10 minutes.

Step 4    

Mash the garlic into the pan juices and season with salt. Carve the lamb into thick slices. Serve the lamb with the pan sauce and the beans.

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