Leg of lamb with haricot beans (Gigot à la Bretonne) from The Taste of France by Robert Freson and Adrian Bailey and Jacqueline Saulnier

  • shallots
  • bouquet garni
  • carrots
  • lamb legs
  • onions
  • parsley
  • thyme
  • white beans
  • lamb stock
  • EYB Comments

    Beans soak overnight.

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

    Beans soak overnight.

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