Roast Lamb, Breton-Style

Roast Lamb with Beans

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).


  • 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.


Keywords: lamb, white beans, potatoes

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