Pan Roasted Leg of Lamb with Crown of Garlic Confit
At Château de Tiregand we asked Monique to share a special recipe. She often prepares meals for her large family and local restaurateurs who come for an annual tasting. She opts for Lamb as an alternative to the typical duck dishes prevalent around the Dordogne. Recipe re-written by Laura.
Preheat Oven to 350 degrees Serves: 6
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1 (5-6 pound) leg of lamb, bone in
3 tablespoons goose fat, or butter
1 1/2 tablespoons coarse salt
2 tablespoons cracked black pepper
1/2 cup Armagnac
1 cup all purpose meat stock
1 cup Monbazillac
80-100 garlic cloves, peeled but left whole
1 teaspoon coarse salt
Trim the lamb leg of excess fat and sinewy tissue.
1. Heat a heavy skillet, large enough to hold the meaty portion of the lamb leg on med-high heat. Season the lamb well with salt and pepper.
2. Add goose fat or butter and when lightly smoking add the lamb leg to sear well turning on all sides. Reduce heat to medium.
3. Pour Armagnac over lamb and once the flames have subsided remove the lamb to a separate roasting pan.
4. Add the garlic cloves to the skillet that the lamb browned in and stir to coat with the pan juices. Add the Monbazillac, cook for about 1 minute then put garlic and all juices in an ovenproof casserole dish with a tight fitting lid.
5. Bake garlic for about 1 hours until tender but not mushy.
Roasting the Lamb:
Pour the meat stock into the roasting pan with the lamb then bake for about 45 minutes to 1 hour for or an internal temperature of 145 degrees for medium rare. After about 35 minutes add the garlic confit.
Do not cover lamb or baste while it is cooking. Allow to stand for 10-15 minutes before serving.
For serving: place the lamb on a large carving platter and spoon the garlic confit around the leg to create a "crown". Combine the juices from roasting pans, adding a little water if necessary to make a pan sauce to serve on the side.
At Château de Tiregand we asked Monique to share a special recipe. She often prepares meals for her large family and local restaurateurs who come for an annual tasting. She opts for Lamb as an alternative to the typical duck dishes prevalent around the Dordogne. Recipe re-written by Laura.
Preheat Oven to 350 degrees Serves: 6
_____________________________________________________________________________
1 (5-6 pound) leg of lamb, bone in
3 tablespoons goose fat, or butter
1 1/2 tablespoons coarse salt
2 tablespoons cracked black pepper
1/2 cup Armagnac
1 cup all purpose meat stock
1 cup Monbazillac
80-100 garlic cloves, peeled but left whole
1 teaspoon coarse salt
Trim the lamb leg of excess fat and sinewy tissue.
1. Heat a heavy skillet, large enough to hold the meaty portion of the lamb leg on med-high heat. Season the lamb well with salt and pepper.
2. Add goose fat or butter and when lightly smoking add the lamb leg to sear well turning on all sides. Reduce heat to medium.
3. Pour Armagnac over lamb and once the flames have subsided remove the lamb to a separate roasting pan.
4. Add the garlic cloves to the skillet that the lamb browned in and stir to coat with the pan juices. Add the Monbazillac, cook for about 1 minute then put garlic and all juices in an ovenproof casserole dish with a tight fitting lid.
5. Bake garlic for about 1 hours until tender but not mushy.
Roasting the Lamb:
Pour the meat stock into the roasting pan with the lamb then bake for about 45 minutes to 1 hour for or an internal temperature of 145 degrees for medium rare. After about 35 minutes add the garlic confit.
Do not cover lamb or baste while it is cooking. Allow to stand for 10-15 minutes before serving.
For serving: place the lamb on a large carving platter and spoon the garlic confit around the leg to create a "crown". Combine the juices from roasting pans, adding a little water if necessary to make a pan sauce to serve on the side.
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