01.01.2003 -main course - leg of lamb
Leg of Lamb Boulangere
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A good, traditional recipe handed down from wash day in villages where the women let the lamb
cook slowly in the baker's oven while they were at the wash house. When they came back they took a dish to the baker's and their delicious, warming dinner was ready. »
- 1 leg of lamb, weighing 3½ lbs (1.5 kg)
- 2¼ lb (1 kg) potatoes
- Bay leaf
- Salt and pepper
- 5 garlic cloves
- 1 pint (½ liter) beef stock
- 1 oz (30 g) butter
Preparation of ingredients
- Peel the potatoes and slice them thinly.
- Coat the lamb with butter, salt and pepper.
- Place the potatoes in a large oven dish or on a reasonably deep baking sheet.
- Stir in the garlic cloves in their skin.
- Sprinkle with salt, pepper, thyme and crumbled bay leaf.
- Pour on the stock and scatter with small knobs of butter.
To cook the potatoes and lamb
- Put the potatoes in the oven at 350°F (180°C/Gas Mark 4).
- Cook for 1 hour.
- At the end of the hour, increase the temperature to 425°F (210-220°C/Gas Mark 7) and place the lamb on top of the potatoes. Cook for 10-15 minutes per lb (of meat).
- Turn it halfway through cooking, so that all sides brown.
- Turn off the heat and let the lamb rest for 10 minutes.
- Carve the lamb on a cutting board and serve immediately on dinner plates with the fondant potatoes.
Cooking time for the lamb:
- rare: 10 min/lb
- pink: 15 min/lb
- medium to well done: 20-30 min/lb.
There is a way to check how well the lamb is cooked. Insert a long needle and if it comes out hot, the meat is pink. If it comes out burning hot, the meat is well done.
For the potatoes, use old potatoes with firm flesh
You may be inspired by this recipe to make a tagine, to which you can add new potatoes in their skins, a shoulder of lamb and a few teaspoons of tumeric, cumin, cinnamon, coriander seeds, and so on. A treat for the tastebuds!
Suggested drink or wines Red Saint Joseph., Rhone France
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