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1
For the Beans:
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2
Rinse, pick over and soak the flageolet beans in cold water overnight.
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3
Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
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4
Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
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5
Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
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6
Drain and refresh under cold running water.
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7
For the Lamb:
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8
Preheat oven to 450u00b0F.
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9
Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
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10
Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
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11
Reduce heat to 350u00b0F and roast for about one hour and twenty minutes for a rare roast (165u00b0F internal Temperature) up to two hours for a well-done roast (175u00b0 to 180u00b0F).
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12
Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
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13
Strain through a fine sieve and season sauce to taste with salt and pepper.
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14
To Serve:
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15
Reheat the flageolets and season with salt and pepper.
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16
Reheat the green beans in a skillet with a little butter and season with salt and pepper.
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17
Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
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18
Serve additional sauce on the side.
