Lazy Leg of Lamb with Thyme, Fennel and Flageolet Beans

30 minutes prep, 4 hours plus 15 minutes resting time cook

Serves 8

Ingredients

300g dried flageolet or cannellini beans, soaked overnight

1 leg of lamb (2 kg)

4-5 cloves of garlic, sliced

3 tbsp Maille Dijon Originale

20g butter, melted

1 tbsp fresh thyme leaves

400g Chantenay carrots, halved lengthways

1 bulb fennel, sliced

1 large onion, sliced

800ml vegetable stock, made with 1 Knorr Vegetable Stock Pot

Salt and freshly ground black pepper

Fresh thyme sprigs, to garnish if desired

Method

Rinse the soaked beans and cook in rapidly boiling water for 10 minutes (this is important!). Meanwhile, preheat the oven to 160°C/fan 140°C/Gas Mark 3.

Pierce the leg of lamb 10-12 times with a sharp knife, and push slivers of garlic into the slits. Mix the mustard and melted butter with the thyme leaves and a pinch of salt and pepper. Brush all over the lamb.

Drain the beans and tip them into a large roasting dish. Add the carrots, fennel, onion and vegetable stock. Lift the leg of lamb on top and cover tightly with foil.

Roast for 4 hours, turning the bean mixture after 2 hours and adding an extra 150ml of boiling water. Remove the foil for the final 10-15 minutes.

Lift the leg of lamb onto a carving board and cover tightly with foil. Leave to rest for 15 minutes. Keep the bean mixture warm by covering with foil and returning to the turned-off oven. Carve the lamb and serve with the beans and vegetables, garnished with fresh thyme sprigs and serve with Maille mustard.