In France the roast leg is the family meal traditionally used for celebrations, and every region has its own version. This recipe comes from Brittany.
Allow 25 minutes per pound for well-done meat and 15 minutes per pound for rare meat. The lamb, cooked for the time suggested in this recipe, will be slightly pink at the bone. Calvados, the apple brandy which is made in Brittany as well as in Normandy, can be added just before serving.
Serves 6
- 1 leg of lamb, about 2.5 kg (5 lb)
- 2 garlic cloves, slivered
- Sprig of thyme
- Sprig of marjoram
- 4 bay leaves
- 500 gr dried white haricot beans, soaked in cold water overnight
- Bouquet garni
- 4 cloves
- 1 onion
- Salt and pepper, to taste
- 30 gr butter
- 6 small onions, sliced
- 30 ml rich chicken stock
- 5 ml sugar
- 30 ml light cream
- 30 ml Calvados, optional
- Preheat the oven to 400F (200C).
- Trim the lamb of any excess fat ; make a few slits in the meat and insert the garlic slivers.
- Place the lamb in a heavy baking dish and arrange the herb sprigs and bay leaves on top ; bake in the oven, allowing 20 minutes per pound, baste occasionally.
- While the meat is cooking, place the drained and rinsed beans in a large saucepan with the bouquet garni ; press the cloves into the onion and add the onion to the sauce pan.
- Then add salt and pepper, and enough water to cover the beans.
- Heat to boiling, thenreduce heat and cover ; simmer gently for about 1¼ hours, or until the beans are tender.
- Melt the butter in a heavy pan and gently fry the sliced onions until soft, but not brown ; add the stock, heat to boiling, then simmer 5 minutes ; remove from heat and add the sugar and the cream.
- Drain the beans and place on a serving platter, then pour the onion sauce over them ; remove the meat from the oven and add to the platter.
- To serve the lamb, slice thickly and pour the Calvados over the slices.
Select a red from Bordeaux : the St Estéphe commune has many good exemples of the latter.
BON APPÉTIT
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