Lamb - Lamb on the Rack

Step 1

Rub lamb with olive oil, salt and pepper. Slits made and filled with rosemary and slivers of garlic. Pan fry 3 leeks, sliced, 2 onions, sliced thinly, 6 cloves of garlic for 15 mins in olive oil. Add to a roasting tray. Pour in 1.5 litres of chicken stock, bouquet garni or sprigs of herbs, some chopped flat leaf parsley and 2 or 3 bay leaves. Season a little. Add 4 tins of flageolet beans – though you could use cannelini too. Stir and place in oven pre heated to 220c. Pop lamb leg on rack inmediately above roasting tray. Turn heat down to 160 c and leave for 3 hours. Take out lamb-leave to rest for 30 mins – covered with foil. Cover tin with foil too in oven with heat off. Remove a third of the beans into a bowl and mash- then return to roasting tin-makes the sauce even creamier! Then shred lamb off the bone and place it onto the bean / leek mixture. Serve with good bread to mop up phenomenal juices.