Roast Leg of Lamb

Soak morels in 250 ml (approximately 1 cup) of warm water for 2 hours. Remove from water and rinse well. Strain soaking water through a fine sieve into a pot and simmer with morels for about 10 minutes or until water has evaporated, remove from heat and set aside.

Rinse and pat dry lamb. Peel garlic. Squeeze 2 cloves through a garlic press and slice the rest. Stick garlic slices into lamb, combine squeezed garlic with rosemary, mustard, oil and pepper. Rub lamb with the mixture all around and wrap in aluminum foil, let marinate for 2 hours.

Place lamb into a roasting pan and roast in preheated oven at 220°C (approximately 475°F) for about 30 minutes. Add white wine to the pan and roast lamb for another 90 minutes, turning leg over after 60 minutes. Remove lamb from the oven (should be pink inside) and wrap in aluminum foil, let rest for 15 minutes.

Rinse beans, trim ends and cook in heavily salted boiling water for about 10 minutes. Drain and rinse in cold water, drain again. 

Heat butter in a pan and saute beans and morels briefly just before serving, season with salt and pepper.