Leg of Lamb with Morels
Soak morels in 250 ml (aproximately 1 cup) of warm water for 2 hours, Remove from the soaking water and rinse well. Strain soaking water through a fine sieve into a pot, combine with morels and their water and simmer for about 10 minutes or until almost all liquid has evaporated.
Rinse and pat dry lamb. Peel garlic. Squeeze two cloves and cut the rest into slices. Lard leg of lamb with garlic slices. Combine squeezed garlic with rosemary, mustard and oil, season with pepper. Rub meat with the mixture and wrap in aluminum foil, marinate for 3 hours.
Place lamb into a roasting pan and roast in preheated oven at 220°C (approximately 425°F) for about 30 minutes. Add white wine to the pan and roast for 60 mintues more, turning meat over one time. After about 1 1/2 hours, remove meat from the pan and wrap in aluminum foil, let rest for 15 minutes.
Rinse beans and trim the ends. Blanch in boiling salted water for about 10 minutes. Drain and rinse in cold water, drain well.
Heat butter in a pan and heat through beans with morels for a few minutes. Season with salt and pepper.
Cut meat into slices and arrange together with vegetables on plates. Serve immediately.