Gigot D'Agneau au Four (Roast Lamb with Beans) | The Best Recipes

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Gigot D'Agneau au Four (Roast Lamb with Beans)

The lamb in this dish is succulent and extremely tasty. Lamb is roasted to perfection with flageolet beans. Serve with rosemary potatoes, if desired. This dish makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.

Ingredients :

• 1 (3 pound) leg of lamb
• 6 cloves garlic, peeled
• 2 tablespoons butter, softened
• salt and ground black pepper to taste
• 4 (14 ounce) cans cannellini beans, drained and rinsed
• 1 tablespoon chopped fresh parsley

Instructions :

Prep : 15M	Cook : 8 M	Ready in : 1H5M

Notes :

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