Gigot on a bed of thyme and garlic with flageolet beans from In My Kitchen: Food For Family and Friends by Annie Bell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock or water for chicken stock.

  • saladdays on April 08, 2012

    An excellent rustic Easter meal using the traditional leg of lamb. I don't often cook flageolet beans from scratch, as you have to remember to start soaking them the day before, but they are so superior to those straight from the tin it is worth doing for special occasions. Simple to serve with just some French bread to mop up the juices.

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