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Essential Flageolet Beans in Waterdrained 265g
drained 265gItem price
80pPrice per unit
£3.02/kgWith garlicky beans absorbing the meaty juices, this is a really special and flavoursome recipe to make. Perfect for Easter lunch, served with fondant potatoes.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Drain the soaked beans and tip into a saucepan. Cover with cold water and bring to the boil. Reduce the heat to a gentle simmer and cook for 35 minutes until the beans are tender then drain.
Preheat the oven to 220°C, gas mark 7. Place the onion and rosemary sprigs in a roasting tin and position the lamb on top then season. Roast the lamb for 30 minutes.
Meanwhile, melt the butter in a frying pan and gently fry the leeks for 5 minutes. Stir in the beans, garlic cloves, thyme, wine and stock and bring to a gentle simmer.
Remove the lamb from the oven and reduce the oven temperature to 180°C, gas mark 4. Tip the contents of the frying pan around the lamb and return to the oven for a further 2 hours (see cook’s tip). Stir the beans occasionally and cover the dish with foil if the lamb starts to get too brown. Remove from the oven and leave to rest in a warm place for 20 minutes. Lift the lamb out onto a platter or board for carving. Spoon the beans and cooking juices onto warmed serving plates and place the lamb on top. Serve with the fondant potatoes.
For a lamb roast that’s still pink in the middle, reduce the cooking time at the lower temperature to 1 hour, leaving to rest as above. Stir in a little extra stock or wine if the beans start to dry out.
Typical values per serving when made using specific products in recipe
Energy | 2,558kJ/ 611kcals |
---|---|
Fat | 31.5g |
Saturated Fat | 13.5g |
Carbohydrates | 30.8g |
Sugars | 5.5g |
Fibre | 10.6g |
Protein | 51.1g |
Salt | 0.5g |
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18p each est.Price per unit
£1.15/kg0 added
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80pPrice per unit
40p/10g0 added
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£25.65 each est.Price per unit
£11.66/kg0 added
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£1.90Price per unit
£7.60/kg0 added
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£2.00Price per unit
£5.72/kg0 added
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70pPrice per unit
70p each0 added
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80pPrice per unit
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£5.99Price per unit
£5.99/75cl0 added
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£1.79/100g