Gigot anglo-normand à la crème moutardée

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

Poached leg of lamb with mustard cream sauce and tarragon

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

Europe
France
Main course
Gluten-free
Mediterranean

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