- 1 leg of lamb, shank and excess fat removed
- 4 heads of garlic, cloves removed and peeled but left whole
- 2 tablespoons shallots, minced
- 2 tablespoons thyme, chopped
- 1-2 cups olive oil
- 2 bay leaves
- 8 ounces flageolet beans soaked in water overnight
- 1 carrot, split lengthwise
- 1 white onion, cut in half
- 6 ounces grapeseed oil
- 8 ounces (1 stick) whole butter
- 8 ounces chicken stock
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
Place peeled garlic cloves, shallots, thyme and 1 bay leaf into a small pot. Cover completely with olive oil. Bring to a light simmer over medium heat; then reduce heat to very low and poach for 35 to 45 minutes to create a confit of garlic. When done, garlic should have the texture of a boiled potato. Refrigerate for at least one hour or overnight. Once confit is completely cooled, puree 3/4 in food processor until it becomes a smooth paste.
In a large pot simmer beans, carrot, onion and 1 bay leaf until beans are tender, approx 30 to 45 minutes. Drain, removing bay leaf and vegetables, and reserve beans.
Debone and "seam" individual leg of lamb muscles. You should end up with 4 or 5 pieces. Tie with butcher's twine into separate roulades, approximately 10-ounces each. Coat each lamb roulade with marinade, and rest overnight to infuse the flavors.
Season lamb with salt and pepper, and sear in hot grapeseed oil on all sides until nicely browned, then transfer to 350°F oven to roast for approximately 5 minutes. Allow the meat to rest for several minutes to redistribute internal juices, and then slice.
Heat a pot large enough to accommodate beans over high heat. Add butter and remaining garlic confit. When butter has foamed add beans and season with salt and pepper, then add stock as needed. Finish with chopped parsley and spring's freshest vegetables.
Yields 8 servings