Basque Leg Of Lamb With Mushroom And Wine Sauce Recipe - Cooking Index
Basque Leg Of Lamb With Mushroom And Wine Sauce Recipe - Cooking Index
This dish is from Louis' Basque Corner in Reno. The Basque sheepherders came to this Nevada area generations ago and they brought their recipes with them. Louis and Lorraine Erreguible have kept up the Basque boarding house tradition of dining and the place is just terrific.
Type: Lamb| 6 lbs | 2724g / 96oz | Leg of lamb |
| 6 | Garlic cloves - peeled | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 | Mushroom And Wine Sauce - see * Note |
* Note: See the "Mushroom And Wine Sauce" recipe which is included in this collection.
For Rare Lamb: Have the lamb at room temperature. Heat the oven to 400 degrees.
Using a paring knife poke 6 small holes in the fat side of the roast and insert the garlic cloves. Rub the roast all over with salt and pepper and a little bit of oil. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone.
Place in a pan with a roasting rack and roast at 400 degrees for 40 minutes, so that the meat can brown. Turn down the oven to 325 degrees and roast for an additional 40 to 50 minutes or until the meat thermometer registers 140 degrees.
For Medium Lamb: Follow the above instructions but cook a bit longer so the thermometer registers 145 to 150 degrees.
Remove the meat from the oven and allow it to sit 1/2 hour before slicing. It will continue to cook during this time.
In the meantime, prepare the sauce. This recipe serves 4 to 6.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 02-26-1992 issue - The Springfield Union-News
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