Name: Lamb Estouffade with Garlic Bread (Estouffade de gigot d’agneau avec les tartines d’ail)
Prep time: 1 h
Cook time: 3 h 15 min
Total time: 8 h 15 min
Yield: For six or seven people
Cuisine: French
Ingredients: 3 tablespoons olive oil; 300 g (10½ oz) salt pork rind; 1 bouquet garni made up of parsley, celery, a bayleaf, a strip of orange peel and 2 sprigs of thyme tied up with a thread; 2 bottles – 1.5 litres (2½ pints) full bodied red wine; 240 g (8¾ oz) coarsely-chopped onion; 4 cloves of garlic, peeled and flattened; salt; 4 tomatoes weighing 100 g (3½ oz) each; 2 beef stock cubes; 200 g (7 oz) flour; 400 g (14 oz) salt belly of pork, soaked and cut in strips the size of your thumb; 1 leg of lamb weighing 3 kg (6½ lb), boned by the butcher; 1 tablespoon crushed black peppercorns

Preparation info

For
six or seven
people

Difficulty
Medium
Ready in
9 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 leg of lamb weighing 3 kg (6½ lb), boned by the butcher

Method

Trim the leg of lamb and cut the meat into large chunks weighing 80–90 g (about 3 oz) each. Put them in a large enamelled cast-iron casserole, together with the chopped onions, peeled and flattened cloves of garlic, peeled, deseeded and diced tomatoes, the bouquet garni and the crushed peppercorns. Pour in the red wine and the olive oil and mix thoroughly with a wooden s

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Lamb Estouffade with Garlic Bread

Estouffade de gigot d’agneau avec les tartines d’ail

Ingredients

Method

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