Lamb à la Bretagne is uniquely flavorful, tender, rich, and a vital part of the Celtiberian diet. This dish is served most commonly over a plate of white beans.
4 lb. leg of lamb
¾ cup dried haricot beans, soaked overnight
Butter for greasing
1 – 2 garlic cloves, cut into thin slivers
Salt and ground black pepper
2 tbsp. melted butter
1 Spanish onion, coarsely chopped
6 tbsp. olive oil
1 14 oz. can-peeled tomatoes, coarsely chopped
4 tbsp. finely chopped parsley
Cook the soaked beans in water for 1 ½ hours, or until tender and allow the lamb to reach room temperature. As in the Breton tradition, grab a bottle of your favorite wine, and pour yourself a healthy glass! Preheat oven to 325° F. Butter a shallow, flameproof casserole dish. Ensure the dish is just large enough to fit the leg of lamb comfortably. Using a sharp knife, prick the lamb all over and insert a sliver of garlic into each incision. Place lamb into the buttered dish, season with salt, pepper and melted butter and roast for 45 minutes. Take the chopped onion and sauté in 2 tbsp. olive oil until transparent. Remove the lamb from the dish and spoon in cooked beans, tomatoes, sautéed onions, fresh parsley, and 4 tbsp. olive oil. Place the lamb on top and return to cook for an additional 25 minutes. Give the mixture a stir and continue to roast until the lamb is tender and the juices are pink. This will take about 20 minutes. Once cooked, place lamb on a heated serving dish and allow to rest for 10-15 minutes. It is best to keep in a turn-off oven, with the door open. Keep the bean mixture hot. Once the lamb has rested, add the bean mixture to the dish. Garnish with parsley leaves. Serve with vegetables of choice.
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