Michel Roux Jr’s The French Revolution: Lamb with Haricot Beans

Name: Michel Roux Jr.'s The French Revolution Lamb with Haricot Beans
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg lamb shoulder, boned and cubed; 200 g dried haricot beans, soaked overnight; 2 large onions, finely chopped; 2 carrots, peeled and diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 litre lamb or chicken stock; 2 sprigs of rosemary; 2 sprigs of thyme; 3 tbsp olive oil; Salt and freshly ground black pepper

Dive into the hearty and rustic world of Michel Roux Jr’s Lamb with Haricot Beans, a dish that embodies the essence of French home cooking. This recipe, featured in Michel Roux Jr's cookbook "The French Revolution," showcases the simplicity and depth of flavor that can be achieved with quality ingredients and straightforward cooking techniques. It's a perfect example of how Michel and his family enjoy French cuisine at home, far removed from the complexities often associated with French fine dining. The original recipe is a testament to Michel Roux Jr's philosophy of making French cooking accessible and enjoyable for home cooks.

Michel Roux Jr’s Lamb with Haricot Beans: A Rustic French Delight

Cultural or Historical Context

Michel Roux Jr’s approach to this dish is a nod to the traditional French countryside cuisine, where hearty, filling meals are prepared with local ingredients. Lamb with haricot beans, or 'haricot de mouton,' is a classic combination that brings warmth and comfort to the dining table. It's a dish that balances the rich flavors of lamb with the creamy texture of haricot beans, embodying the simplicity and elegance of French cooking.

Ingredients List

Dried haricot beans (500g)
Onions, peeled and diced (2)
Bay leaf (1)
Garlic cloves, peeled and crushed (4)
Bouquets garnis (2)
Vegetable oil (4 tbsp)
Boned lamb neck or shoulder, cut into pieces (1.2 kg)
Carrots, peeled and diced (2)
Tomato paste (2 tbsp)
Salt and freshly ground black pepper

Preparation Instructions

Begin by soaking the haricot beans overnight in cold water.
Cook the beans with half the onions, a bay leaf, garlic cloves, and a bouquet garni, then simmer until almost tender.
In a large casserole dish, sear the lamb pieces in oil until golden, then set aside.
Sauté the remaining onion, garlic, and carrots, add the tomato paste and another bouquet garni, then return the lamb to the dish with the bean cooking liquid.
Simmer gently, adding the pre-cooked beans towards the end, and cook until everything is tender and flavorful.

Storage and Reheating

This dish keeps well in the refrigerator for up to three days and can be gently reheated on the stove or in a microwave. Ensure it's heated through before serving.

Nutritional Information

Lamb with Haricot Beans is rich in protein from the lamb and fiber from the beans, making it a nutritious and balanced meal. The exact nutritional values can vary based on the specific ingredients used.

Frequently Asked Questions

Can I use canned haricot beans? Yes, but the texture and flavor might differ slightly from using dried beans.
Is it possible to make this dish in a slow cooker? Absolutely, this recipe adapts well to slow cooking, allowing the flavors to meld beautifully over time.

This recipe from Michel Roux Jr’s "The French Revolution" cookbook is not just a meal but an invitation to explore the rich tapestry of French cuisine from the comfort of your home. Whether for a family dinner or a special occasion, it promises a dining experience filled with warmth, flavor, and the joy of home cooking.