Roast lamb on rosemary & mustard flageolet beans (serves 2-3)

This is a lovely comforting dish - quick to prepare and delicious.  If you have a larger roast for more people, remember to double up the quantities of the other ingredients.


1 small lamb roast (I used breast but any roasting joint will work) - about 600g
1 small onion, diced
1 410g tin of flageolet beans, drained
1 Tbsp wholegrain mustard
100ml double cream
1 large sprig rosemary, leaves chopped
salt and pepper
olive oil


Pre-heat the oven to 170C.

In saucepan, heat 1 Tbsp of olive oil over medium heat.  Add the onions and sautée until translucent but not browned.  Stir in the mustard and cream, heat and then add the drained beans.  Heat through, adding a little milk if the mixture is too thick.  Add the rosemary, check for seasoning and add salt and pepper to taste.  Pour mixture into an ovenproof dish and keep warm.

Rub the meat all over with salt and pepper.  Place on top of the beans and cover with foil.  Roast in the pre-heated oven for 2 hours, removing the tinfoil for the last 30 minutes to brown the fat.

Serve in slices on top of the beans, accompanied by green vegetables.

Another great recipe from
© J Horak-Druiff 2010