Search Recipes:
Newsletter:

Home

Bookmark This Site
NEW Recipes Added
Browse Recipes

Leg of Lamb with White Beans (Gigot Montaigu) | Leg of Lamb with White Beans (Gigot Montaigu) Recipes | Leg of Lamb with White Beans (Gigot Montaigu) Recipe

Leg of Lamb with White Beans (Gigot Montaigu) recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Leg of Lamb with White Beans (Gigot Montaigu)

1 lb dried pea beans

1/4 cup butter

2 lbs onions, sliced thin (about 6 cups)

2 lbs potatoes, pared and sliced thin (about 6 cups)

2 tsp salt

1/4 tsp pepper

1 cup canned beef bouillon, undiluted or beef consomme

1 bay leaf, crumbled

3-lb leg of lamb, bone in

1 tsp dried rosemary leaves

chopped parsley (for garnish)

No Recipe Image

Instructions

Cover beans with cold water, cover and refrigerate overnight. Drain breans and put into a 6-quart saucepan. Add 2 quarts of water and bring to a boil. Reduce heat, simmer, covered for 45 minutes. Drain. Preheat oven to 325 F. Heat butter in a large skillet, saute the onions until golden. In a 4 quart Dutch oven, arrange in layers half the potatoes, half the onions, and half the drained beans. Sprinkle with a teaspoon of salt and 1/8 teaspoon of pepper. Repeat the layers and seasoning. Heat bouillon and bay leaf to boiling, pour over the vegetables in the Dutch oven. Rub lamb with rosemary and place on top of the vegetables. Bake uncovered, 2 1/2 hours, or until lamb is medium well (160 F). Arrange sliced lamb on vegetables and garnish with parsley.

Custom Search
What's New
NEW Check here often to see what new recipes & articles have been added in the past week. We add new items almost every day!
You Might Also Like

Home | Bookmark us | Advertise | Contact us | About us | Terms of Use/Disclaimer | Newsletter | What's New
Copyright © 1996-2017 Annie's Recipes. All rights reserved.