Roast Leg of Lamb from Antibes

Name: Roast Leg of Lamb from Antibes
Cuisine: French
Ingredients: 1 whole leg of lamb, completely stripped of all fat, fell, and connective tissues and butterflied; Salt; Pepper from the mill; ¼ teaspoon coriander seeds; ¼ teaspoon fennel seeds; ¼ teaspoon celery seeds; 1 tablespoon chopped fresh dill; 2 teaspoons finely chopped fresh yellow celery leaves; 2 teaspoons chopped fresh oregano leaves; 2 teaspoons finely chopped fresh mint leaves; 2 teaspoons finely chopped Italian parsley leaves; 3 anchovy fillets, rinsed and mashed to a paste; 1 large clove garlic, rinsed and mashed to a paste; Olive oil as needed; 5 cups Primary Veal Stock

Preparation info

FCR—
8 to 10
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Any leg of lamb prepared as described here can also be spit roasted on your barbecue. The city of Antipolis, now Antibes, on the French Riviera, used to be celebrated for its excellent Roman garum, made of fermented tuna.

The anchovies and garlic used here are most probably a modern replacement for the garum.

Ingredients

1 whole leg of lamb, completely stripped of all fat, fell, and connective tissues and butterflied
Salt
Pepper from the mill
¼

Method

Lay the butterflied leg flat on the table, the bone side facing you. Salt and pepper the meat. Divide the leg into two parts from its flatter center out, and roll and tie them into two smaller roasts with kitchen string at ½-inch intervals. In a mortar or spice mill, crush all the seeds to a powder, then mix that with the chopped herbs and mashed anchovies and garlic, adding as much olive oil a