Roast Lamb, Breton-Style 

Total time: 60 minutes
    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), for a bone-in leg you'd want about closer to the 3 lbs (1.5kilo) To roast it properly, a meat thermometer is invaluable.

 Ingredients:

• The Lamb
• lamb for roasting, leg, shoulder, saddle, 2 - 4 lb, (1000-2000 gr) depending on bone
• 1 tsp dried rosemary
• 2 cloves garlic
• The Beans
• 19oz (570gr) cannellini (white kidney beans)
• 1 leek
• 1 carrot
• 1 rib celery
• 2 cloves garlic
• 2 tsp olive oil
• 1 tbs dried sage
• 1 tsp dried rosemary
• 15oz (450gr) whole tomatoes
• 2 tbs white wine
• 2 tbs chicken stock

 Instructions:

• Lamb: 
• Peel and cut garlic into slivers, 10 - 12 in all. 
• 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, 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 stock to pan, scraping and stirring with a spatula to get all the browned bits. 
• Beans: 
• Clean and slice leek. 
• Chop celery, carrot
• Mince garlic. 
• Drain beans. 
• Heat oil in medium skillet.   Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes. 
• Add herbs and beans. 
• Drain tomatoes, reserving juice for another use. 
• Roughly chop tomatoes and add to beans. 
• Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender. 
• To Serve:
• Spoon beans onto a platter.  Slice some of the lamb, arrange on beans and serve.