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Gigot D'Agneau au Four (Roast Lamb with Beans) |
The lamb in this dish is succulent and extremely tasty. Lamb is roasted to perfection with flageolet beans. Serve with rosemary potatoes, if desired. This dish makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.
Ingredients :
- 1 (3 pound) leg of lamb
- 6 cloves garlic, peeled
- 2 tablespoons butter, softened
- salt and ground black pepper to taste
- 4 (14 ounce) cans cannellini beans, drained and rinsed
- 1 tablespoon chopped fresh parsley
Instructions :
Prep : 15M | Cook : 8 M | Ready in : 1H5M |
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Notes :
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