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Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence – by Chris Galvin

11 September 2006

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Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence
INGREDIENTS (serves two) 1 leg of milk-fed Pyrenees lamb, aitch bone removed, spiked with garlic and wrapped in caul fat Salt and pepper Oil 100g hay, pre-soakedin boiling water 100g haricots blancs, soaked and cooked 10 garlic cloves, cooked in goose fat 10 button onions, glazed 60ml white wine jus, finished with chopped thyme and rosemary Noe: Like the Paulliac lamb, small new-season ### METHOD Season and sear the lamb in oil. Place in the oven for 15 minutes, then remove and wrap in wet hay. Roast for a further 15 minutes and allow to rest for 15 minutes. To serve, present the lamb to guests, spoon haricots blancs in the centre of the plate andsurround with garlic confit and button onions.Carve the lamb on haricots blancs and pour jus around plate. Chris Galvin Photo © Tom Stockhill
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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