Name: Gigot anglo-normand à la crème moutardée (Poached leg of lamb with mustard cream sauce and tarragon)
Yield: For 8
Cuisine: French
Ingredients: 1 tablespoon salt; 2 stalks celery; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 1 leg of lamb, 6 pounds (2½ kg), trimmed of most fat; 2 or 3 small sprigs of fresh tarragon or 1 teaspoon dried; 1 pound (450 g) turnips, peeled; ½ teaspoon potato starch (optional); 1 teaspoon whole peppercorns; 3 medium-sized carrots, well scrubbed; 2½ cups (6 dL) heavy cream, more as necessary; Freshly ground pepper; 2 tablespoons tarragon mustard; 2 medium-sized onions, peeled

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

3 medium-sized carrots, well scrubbed
1 pound (450 g) turnips, peeled

Method

Slice the vegetables roughly, place in the pot with the bouquet garni, and add 4 to 5 quarts (4–5 L) water. Simmer for about 1 hour. After half an hour, add the salt and peppercorns. Set aside until you are ready to cook the lamb.

About 1½ hours before serving, bring the broth back to a boil and add the leg of lamb. Simmer uncovered for 1 hour and 10 minutes for rare lamb; the ju

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of