Slow-roasted French leg of lamb with Maille Dijon Originale, thyme, fennel and flageolet beans

This tender, slow-roasted leg of Spring lamb is studded with garlic cloves and brushed with a mixture of Maille Dijon Originale and melted butter, cooked on a bed of soaked flageolet beans with carrots, fennel and onion.

Serves: 6

Preparation time: 30 minutes

Cooking time: 4 hours, plus 15 minutes resting time

300g dried flageolet or cannellini beans, soaked overnight

1 leg of lamb

4-5 cloves of garlic, sliced

2 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

Salt and freshly ground black pepper

Fresh thyme sprigs, to garnish if desired

1 Rinse the soaked beans and cook in rapidly boiling water for 10 minutes (this is important!). Meanwhile, preheat the oven to 190°C/fan oven 170°C/Gas Mark 5.

2. 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.

3. 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.

4. 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.

5. 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.

Cook’s tip: Use 2 x 400g cans of flageolet or cannellini beans instead of dried ones, adding them after 2 hours of cooking.