Who says leg of lamb, says beans!

Preparation : 45minCooking : 1h– Soak the Soissons beans 12 hours in cold water.- Cut the onion, carrot and celery into macedoine size.- Sweat the vegetables in olive oil.- Add the drained beans.- Moisten with the white poultry stock.- Add the crushed tomato, sage and garlic.- Prepare the leg of lamb for roasting – Prick the leg of lamb with garlic – Season the leg of lamb – Brown the leg of lamb on all sides in olive oil in a casserole dish – Bake in a hot oven at 180°C for 45 minutes. Let the leg of lamb rest on a grill (cooking time = resting time) – Prepare the lamb juice – Reheat the leg of lamb for a few minutes and serve it in very hot plates with the boiling juice.