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This recipe is for a traditional Brittany dish of leg of lamb served with white beans. The beans are soaked overnight then slow cooked with vegetables like onions, carrots, and garlic. The lamb is roasted with rosemary, thyme, and garlic, then braised in stock. The braising liquid is reduced to a sauce. To serve, the beans and sliced lamb are arranged on a plate and topped with the sauce, garnished with parsley.

Author

jukiknows

Language

EN