Roast lamb with white beans from Barefoot In Paris: Easy French Food You Can Make At Home (page 130) by Ina Garten

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Notes about this recipe

  • Pamsy on January 22, 2024

    We really enjoyed this but I'd make a few changes next time. Firstly, I would cook the lamb at 150c (fan) for at least 2 hours. I used tinned cannellini beans and would do that again. I didn't really get the point of the roasted carrots as there were carrots with the celery and beans. In future I'd add smallish new potatoes In their skins around the lamb whilst it was roasting. Would also probably cover the tin with foil for the first hour.

  • anya_sf on March 04, 2020

    My lamb was only 2.2 pounds. I checked it after 1 hour, but it was already overdone. It was still pretty good, but there was not as much garlic and rosemary flavor as I'd hoped, and too much mustard. I made half the beans; they needed extra stock and about 20 minutes longer to cook, but were delicious in the end. The carrots weren't good; they should be rubbed with oil and seasoned a bit, plus they weren't fully tender and there weren't enough of them.

  • Delys77 on February 02, 2015

    Pg. 130 This is very easy and very delicious. The white beans really stand out for their flavour, textures, and how well they compliment the lamb. I thought the amount of herbs would interfere with the mellow flavour of the beans, but they complimented them perfectly. I used dried navy beans and they worked just fine but took a bit longer to cook than suggested (about an hour). Lamb wise I found my 2 kg lamb was a bit overdone at the 1h15 mark. I would probably start checking at 45 minutes and assume a good 15% degrees of carry over cooking (ie. pull it at no more than 115 degrees). Eventhough it was a touch overdone it was just delicious. I also removed most of the fat cap and I don't think the lamb was dry at all. That said, I did brush the top with about 1.5 tb of oil. You could also up the number of carrots to surround the roast with.

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