Name: Roast Lamb, Breton-Style
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: French
Ingredients: 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

Roast Lamb, Breton-Style

Print Recipe

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

Ingredients

Scale

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

Instructions

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.

Notes

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

Nutrition

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

Find it online: https://thymeforcookingblog.com/2023/03/roast-lamb-breton-style/