Easter 2022: Try this French leg of lamb recipe

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Interviewing French friends and perusing a few popular French cooking magazines confirms that the classic Easter menu begins with asparagus, moves to the lamb course and ends with chocolates, typically egg-shaped. One headline pronounced: “Easter without lamb is like Christmas without bûche de Noël!” After a warning to avoid overcooking it were 48 recipes for leg of lamb in various guises. Throughout France, the standard way to prepare a leg of lamb, after first asking the butcher to trim away excess fat, remove the hip bone and tie it up, is to make a couple dozen little slits in the surface of the roast with a sharp knife. Leg of lamb with savoury beans open image in gallery ‘The mingling of rich pan juices with the soft creamy beans is rather intoxicating’ Serves: 8 to 10 Total time: 2 hours, plus marinating Ingredients: For the beans: 450g flageolet or white beans, such as cannellini 2 whole cloves 1 medium onion, halved 2 bay leaves 1 large carrot, cut into 5cm chunks 1 whole head garlic, cut in half horizontally 1 small fistful of thyme sprigs 1 tsp salt 2 tbsp chopped flat-leaf parsley 1 tbsp finely cut chives 1 tsp grated lemon zest 3 tbsp extra-virgin olive oil Black pepper, to taste For the lamb: 1 leg of lamb, bone-in, trimmed and tied 6 medium garlic cloves, cut into quarters lengthwise Salt and black pepper 2 tbsp extra-virgin olive oil 4 medium onions, halved crosswise 2 celery stalks, cut into 8cm-long pieces 2 thyme bunches 2 rosemary bunches 470ml dry white wine 680g small, young carrots 2 tbsp unsalted butter Watercress, for garnish Method: Put the beans in casserole dish or heavy-bottomed pot.