Name: Roast Leg of Lamb in the Style of Bordeaux (Gigot à la Bordelaise)
Yield: Serves 6
Cuisine: France
Ingredients: ¾ cup unsalted chicken stock (storebought or homemade); 1 whole leg of lamb (about 5½ pounds); 1 teaspoon coarse kosher salt; 2 tablespoons grapeseed or French peanut oil; 2 large garlic cloves, peeled and cut into thin slivers; 2 tablespoons rendered goose or duck fat; 2 tablespoons finely chopped shallots; ¾ cup red wine vinegar; ½ teaspoon Freshly ground pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

The flavor of shallots and vinegar makes this roast leg of lamb delicious. Artichokes and Potatoes au Gratin goes particularly well with the lamb.

Ingredients

1 whole leg of lamb (about 5½ pounds)
2 large garlic cloves, peeled and cut into thin slivers

Europe
France
Main course
Gluten-free

Method

Trim off excess fat and tough outer skin from the lamb, leaving a thin layer of fat. Make about 10 incisions near the leg bone and insert garlic slivers. Rub the meat with the salt and pepper, then coat with the fat and oil. Massage into the meat. Refrigerate, loosely covered with plastic wrap, for at least 3 hours or overnight. Remove from the refrigerator 2 to 3 hours bef

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