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Roasted Leg of Lamb [Gigot d’Agneau] with Mint Vinaigrette
This French roasted lamb recipe is juicy and succulent when cooked in the 7.25 Quart Doufeu. This easy recipe cooks at a moderately low heat. We suggest a boned leg for faster cooking and ease in serving, the reserved bones are used as a rack to support the lamb.
Serves 6 to 8
Ingredients:
4 to 5 pound boneless leg of lamb trimmed of excess fat (bones reserved)
2 garlic cloves, sliced into about 6 slivers each
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 or more cups dry white wine or dry vermouth
Vinaigrette:
2/3 cup olive oil
1/4 cup white wine or champagne vinegar
1 teaspoon sugar
Salt and freshly ground black pepper to taste
3/4 cup finely chopped fresh mint leaves
Directions:
With the point of a sharp knife, pierce the lamb in as many places as you have garlic slivers.
Insert the slivers of garlic into the slits.
Refrigerate the lamb for 2 hours, then remove from the refrigerator and let stand at room temperature for 30 minutes.
Preheat oven to 325° F.
Rub leg of lamb all over with oil, sprinkle with salt and pepper.
Add bones to the Doufeu to form a base. This will support the lamb roast and help it cook more evenly.
Add lamb and pour 1 cup of the dry white wine around it.
Cook for one hour covered adding cool water to Doufeu every 15 minutes or as necessary.
Remove the cover and cook for 20 minutes to 30 minutes more to brown the roast.
Using an instant read thermometer check temperature: 140° F for rare, 155° F for medium. Transfer lamb to a heated platter and let stand for 15 minutes covered with a loose tent of foil.
Meanwhile as the lamb roasts, make the vinaigrette – place all ingredients except mint in a bowl and whisk until sugar is completely dissolved.
Add the mint and mix well.
Cover bowl and let it sit for approximately 30 minutes to allow the flavors to blend.
Immediately before serving, whisk vinaigrette again.
Carve the lamb in thin slices and transfer to heated platter and let stand for 15 minutes and serve with the vinaigrette.
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