Leg Of Lamb Gascony-Style

Recipe Ingredients

1		Leg of lamb - (7 lbs) - fat trimmed to 1/4"
12		Anchovy fillets packed in oil
12		Garlic cloves - peeled, and
		Halved lengthwise
1/4 cup	59ml	Duck fat
3 tablespoons	45ml	Chopped fresh rosemary
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Yellow onion - peeled, quartered (large)
1 teaspoon	5ml	Carrot - cut 2" pieces (large)
1 teaspoon	5ml	Turnip - trimmed, quartered (large)
2		Celery stalks - trimmed, and
		Cut into 2" pieces
1/2 cup	118ml	Dry red wine
1 cup	237ml	Rich chicken or beef stock
2 tablespoons	30ml	Cold unsalted butter - cut 4 pieces

Recipe Instructions

Preheat the oven to 350 degrees. With a small, sharp knife, make 12 (1 1/2-inch deep) slits about every 2 inches of the lamb. Wrap the anchovies around the garlic cloves and stuff into the slits.

In a large roasting pan set over 2 burners, heat the duck fat over medium-high heat. Add the lamb and sear, turning, on all sides, about 5 minutes. Remove from the heat and, in a small bowl, combine the rosemary, Essence, salt, and pepper, and rub evenly over the meat. Add the vegetables, and stir to coat with the fat. Roast until an instant-read meat thermometer inserted into the thickest part of the leg reads 130 degrees for medium-rare, about 1 hour and 15 minutes, stirring the vegetables every 30 minutes.

Remove from the oven, transfer to a large platter, and cover loosely to rest for 15 minutes. Place the pan over 2 burners over medium-high heat. Add the wine and cook, stirring, to deglaze the pan and reduce by half. Add the stock and stirring, reduce again by half. Strain into a small saucepan through a fine mesh strainer, pushing down on the vegetables to extract as much liquid as possible. Return to medium heat, and stirring constantly, add the butter a piece at a time. Remove from the heat and cover to keep warm.

Carve the lamb, and if desired, serve with the roasted vegetables on the side. Serve with the gravy.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E70) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.