Shoulder of Spring Lamb with Flageolet Beans and Olive Relish

Ingredients

• 1 ½ pounds dried flageolet beans (about 3 cups)
• 1 large onion, quartered
• 1 bay leaf
• A few unpeeled garlic cloves, plus 4 garlic cloves sliced
• Thyme sprigs
• Salt
• Freshly ground pepper
• 2 boneless spring lamb shoulders, about 3 pounds each, tied into log-shaped roasts
• Rosemary sprigs
• Fruity olive oil
• 2 cups dry white wine, such as Sauvignon Blanc
• 1 small bunch flat-leaf parsley
• Olive Relish

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