Baby Leg of Lamb Chamois Style

Name: Baby Leg of Lamb Chamois Style (Petits Gigots en Chamois)
Yield: 8 servings
Cuisine: French
Ingredients: 1 bottle light red wine (Mondeuse or young Côtes du Rhône); 12 juniper berries, crushed; ½ pound silverskin onions, peeled; 6 White Rose potatoes, peeled and quartered; Pepper from the mill; Salt; Butter as needed; 1 small carrot, peeled and sliced; 1 yellow onion, peeled and sliced; 1 large Mediterranean bay leaf; 1 teaspoon dried thyme; 10 black peppercorns; ¼ cup tawny port; 3 cloves garlic, mashed; 5 cloves; 1 ounce marc or spirit of your choice; 2 legs of baby lamb

Petits Gigots en Chamois

Preparation info

8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Use two little legs and cook them in one of those huge brown earthenware baking dishes. For the spirit, use marc or any good American whiskey, since Savoie marc varies widely. Jack Daniels would be a bit too dominant, though.

Ingredients

1 bottle light red wine (Mondeuse or young Côtes du Rhône)
12 juniper berries, crushed

Europe
France
Main course
Mediterranean
Savoie
Gluten-free

Method

Mix the wine and all the aromatics and reduce to 2 cups. Add the port and spirit to the hot marinade. Cool completely.

Marinate the lamb in this mixture no more than 2 hours. Reduce the marinade again to obtain only ½ cup of thick and syrupy liquid; strain it. Pat each leg very dry, brush well with butter, and bake in a preheated