Roast Lamb, Breton-Style

I love big, glossy cook books with stories as well as recipes.

There was a series a few years (decades) ago called ‘The Beautiful Cookbook’.

They were coffee table books, big & expensive. I bought the ones for France, Italy, & Spain. They’re filled with gorgeous photos, interesting food stories, and traditional recipes.

I still love looking at them and still use the recipes.

This is from France, The Beautiful Cookbook, slightly modified for us, of course.

Click here to Pin Roast Lamb, Breton-Style


Roast Lamb, Breton-Style

I love beans or lentils with lamb. These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb.
I used a partially boned saddle of lamb that weighed 28oz (850gr).

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Lamb
  • Method: Roasting
  • Cuisine: French


  • lamb for roasting – leg, shoulder, saddle 28oz (850gr)
  • 2 tsp dried rosemary
  • 4 cloves garlic, peeled, slivered – about 20 slivers
  • Beans:
  • 19oz (600gr) cannellini (white kidney beans), rinsed, drained
  • 1 leek, trimmed, sliced
  • 1 carrot, trimmed, chopped
  • 1 rib celery, trimmed, chopped
  • 2 cloves garlic, peeled, minced
  • 2 tsp olive oil
  • 1 tbs dried sage
  • 1 tsp dried rosemary
  • 15oz (450gr) whole tomatoes, chopped, drained, juices for another use
  • 2 tbs white wine
  • 2 tbs chicken broth
  • Potatoes:
  • 4 potatoes, about 30oz total (600gr), thinly sliced
  • 1 tbs olive oil
  • 1 tbs butter


  • Lamb:
  • Make slits all over the lamb with the point of a sharp knife.
  • Insert a sliver of garlic into each slit.
  • Sprinkle with rosemary.
  • Place the lamb in a roasting pan just large enough to hold it easily.
  • Roast in 450F (230C) oven for 20 minutes.
  • Reduce the oven temperature to 400F (200C) and roast for another 15 minutes per pound (500gr), or until done to your liking.
  • If the pan juices start to burn add a couple of tbs of hot water.
  • Use a meat thermometer, if you have one and roast to 130F (54C) for rosy, or cut and peak.
  • When done, remove the lamb, cover loosely with foil and let rest.
  • Add beans and broth to pan, scraping and stirring with a spatula to get all the browned bits
  • When you turn the oven down:
  • Beans:
  • Heat oil in medium skillet.
  • Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes.
  • Add herbs, tomatoes, and beans.
  • Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender.
  • Potatoes:
  • Melt the butter in a large skillet over medium heat.
  • Add the potatoes, arranging in layers.
  • Drizzle the oil over the top.
  • Allow to cook for 15 minutes (Reduce heat further if they start to get too brown). With a spatula turn in sections – don’t worry about being neat.
  • Continue to cook for another 10 – 15 minutes, until potatoes are done and nicely golden.
  • Remove, add salt and pepper if you feel so inclined, and serve.
  • To Serve: Spoon beans onto a platter.
  • Slice lamb, arrange next to beans with the potatoes along the side.


You could use a small leg of lamb or a shoulder for this.


  • Serving Size: 1/4 recipe
  • Calories: 704
  • Sugar: 7.8 g
  • Sodium: 755.7 mg
  • Fat: 23.4 g
  • Saturated Fat: 7.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 69 g
  • Fiber: 14.5 g
  • Protein: 54.5 g
  • Cholesterol: 139 mg

Keywords: lamb, white beans, potatoes

Roast Lamb with Beans

We also love Leg of Lamb, Slow-Roast, Moroccan-Style

That’s the longest recipe I’ve posted in awhile.

I think I’ll just leave it here….

I could tell you why it works and why you’ll like it and why I made it and all that.

Naw… I’ll leave it.

6 thoughts on “Roast Lamb, Breton-Style”

  1. I can tell you, I started drooling the minute I saw this. Sometimes, I wish hubs traveled for work so I could make this and just enjoy it for me. To heck with him.

      • I could do that! 🙂 I went to a place near us, in Milford, MI, called Black Label Tavern for dinner last night. It was St. Patrick’s day here so of course, they were having a celebration day. I had fabulous Shepard’s Pie. Traditional with ground lamb. I couldn’t stop eating it, but I managed to bring a little home and did let him taste it. He thought it was great. It was after that I told him it was lamb. I wish I’d gotten a picture. Maybe he’ll start eating it now…

        • Ooh – a proper Shepherd’s Pie – sounds wonderful. Maybe you can slowly make him a convert. My mother refused to cook or eat lamb so I didn’t eat it until I was married. He converted me lol


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