Roast Lamb with Beans

Method

1. 1The Prep: Make incisions in a 2kg leg of lamb. Season and poke with garlic slices and rosemary and thyme. Heat over to max.
2. 2Fry sliced leeks and onions, peeled garlic cloves, oil and seasoning till veg has softened 15mins. Add to tray with bouquet garnis, a tin of beans (flageolet) and 700ml of stock. Lamb on rack over tray.
3. 3Turn over down and Roast at 180°C for 1 and 1/5 hours (2kg). Rest.
4. 4The Beans: Reduce liquid down while lamb rests. Mash some of them for creamy mix.
5. 5Option – for pull apart meat roast at 160 for 3hours.