Leg Of Lamb W/ A Crown Of Garlic From Perigord Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Leg of lamb,
1 cup: Sauternes, or
Salted water,
1 cup: Montbazillac, or
1 1/2 ounce: Goose fat, or
1 cup: Other sweet wine,
1 1/2 ounce: Butter,
Salt,
50: Garlic cloves, peeled
Black pepper, freshly
3 tbsp: Armagnac, or
-ground,
3 tbsp: Brandy,
Directions:
Blanch the lamb by putting it in boiling, salted water for 15 minutes.
Drain the leg and dry it well with absorbent paper or a clean cloth.
Melt the fat in a large, deep casserole. Add the lamb and brown it
all over. Put the garlic cloves around the lamb. Pour over the
Armagnac or brandy and set it alight. When the flames die down, add
the wine and season with salt and pepper to taste. Cover the
casserole tightly, using foil to make a perfect seal. Cook over very
low heat for 5 or 6 hours, turning the meat over every 2 hours. Serve
the lamb on a large dish with its cooking juices and place the garlic
around it in a circle. This dish is traditionally served with pureed
haricot or broad beans or a dandelion salad.
French name: Gigot Perigourdin a la Couronne dAil. This wonderful
dish appears in various parts of France under different names. The
long slow cooking removes any slight bitterness from the garlic and
it becomes a vegetable - tender, golden brown nuts of delicate
flavour. It is a dish for midsummer, when the young garlic is still
tender and juicy, its fat stalks coloured with green and purple
streaks, its skin silky.
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmets
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 05-14-95
Source from luhu.jp
Drain the leg and dry it well with absorbent paper or a clean cloth.
Melt the fat in a large, deep casserole. Add the lamb and brown it
all over. Put the garlic cloves around the lamb. Pour over the
Armagnac or brandy and set it alight. When the flames die down, add
the wine and season with salt and pepper to taste. Cover the
casserole tightly, using foil to make a perfect seal. Cook over very
low heat for 5 or 6 hours, turning the meat over every 2 hours. Serve
the lamb on a large dish with its cooking juices and place the garlic
around it in a circle. This dish is traditionally served with pureed
haricot or broad beans or a dandelion salad.
French name: Gigot Perigourdin a la Couronne dAil. This wonderful
dish appears in various parts of France under different names. The
long slow cooking removes any slight bitterness from the garlic and
it becomes a vegetable - tender, golden brown nuts of delicate
flavour. It is a dish for midsummer, when the young garlic is still
tender and juicy, its fat stalks coloured with green and purple
streaks, its skin silky.
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmets
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 05-14-95
Source from luhu.jp