Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence – by Chris Galvin

 

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	Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence

INGREDIENTS (serves two)

 

1 leg of milk-fed Pyrenees lamb, aitch bone removed, spiked with garlic and wrapped in caul fat
Salt and pepper
Oil
100g hay, pre-soakedin boiling water
100g haricots blancs, soaked and cooked
10 garlic cloves, cooked in goose fat
10 button onions, glazed
60ml white wine jus, finished with chopped thyme and rosemary

 

Noe: Like the Paulliac lamb, small new-season

 

METHOD

 

Season and sear the lamb in oil. Place in the oven for 15 minutes, then remove and wrap in wet hay. Roast for a further 15 minutes and allow to rest for 15 minutes.

 

To serve, present the lamb to guests, spoon haricots blancs in the centre of the plate andsurround with garlic confit and button onions.Carve the lamb on haricots blancs and pour jus around plate.

 

Chris Galvin

 

Photo © Tom Stockhill