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Method :
Soak the beans overnight in cold
water. Drain well. Tie the lamb firmly into a roll. Make tiny slits with a sharp knife
all over the surface and insert tiny pieces of garlic. Season well with salt and pepper. Cut the bacon into small strips. Heat the oil and brown the lamb on
all sides. Add the bacon and cook for 5
minutes. Cover and cook at 350F, Gas 4 for
1 hour. While the lamb is cooking, put the
beans into a pan and cover with water. Add 1 onion stuck with cloves and
the carrot. Bring to the boil, cover and
simmer for 1 hour. Drain the beans, reserving the
liquid and discarding the onion and carrot. Lift the lamb from the roasting
tin. Slice the remaining onion and mix
with sliced potatoes and drained beans. Put the vegetables into the tin
and put the lamb on top. Add 900 ml strained cooking
liquid. Cover and continue cooking for 45
minutes.
Serves 4 - 6
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