Leg of Lamb with Flageolets (Gigot d’Agneau Flageolets)

Recipe by: Leslie Brenner

Gigot d’agneau flageolets — leg of lamb with flageolet beans — is a classic of French home cooking. Frequently served for Easter, it’s wonderful anytime.

My recipe, which is easier to put together than the lengthy recipe would suggest, stars an herb-and-garlic-filled boned leg of lamb that gets roasted, sliced and served on braised flageolets. Putting the whole thing together requires very little last-minute moves, so the dish is great for entertaining.

The beans are soaked in the morning (if you’re serving the gigot for dinner) or the night before (if you’re serving it for lunch), and then simmered with aromatics. While the beans are soaking, you can prepare confit garlic cloves, then prep the lamb — applying a rub, rolling and tying it; the rub and its salt do their work while it rests. Meltingly tender with soft, deep garlic flavor, those garlic cloves are fantastic to have in the fridge (be su…