Ingredients

2 cups dried White Beans

Method

A roast of lamb is unthinkable in provincial France without stewed white beans (haricots) to go with it. The Bretones perfect the combination by serving the gigot on a large, deep platter with the beans, which can then soak up every drop of the juice as the roast is carved.

When planning this dish, first put 2 cups of dried white beans to soak in cold water overnight.

Cut 2 cloves of garlic in half lengthwise and insert the pieces near the bone at each end of a leg of young lamb. Remove as much skin and fat as possible from the roast, spread it with butter, give it a light dusting of freshly ground pepper, and roast (hot oven for 15 minutes, turn the lamb and reduce oven to medium 350F, 180C) it until it is done but still somewhat pink and juicy in the centre.

Meanwhile drain the water from the beans and cover them with boiling, salted water, add 2 whole peeled onions and a bouquet garni. Cook the beans slowly and drain them when they are tender but still firm. In another saucepan melt a generous lump of butter, add the 2 onions from the bean pot and 2 peeled, ripe tomatoes. Cook this mixture down to a puree, stir in the beans carefully so as not to break them, add a little lemon juice from the roasting pan and simmer the haricots just long enough to heat them.