The Art of Gay Cooking by Daniel Isengart

Author:Daniel Isengart
Language: eng
Format: epub
ISBN: 9781944853617
Publisher: Outpost19
Published: 2020-06-30T16:00:00+00:00

GIGOT D’AGNEAU ROTÎ

(Roasted Leg of Lamb)

Trim off most of the fat of a bone-in leg of lamb. Using a paring knife, make small deep incisions on all sides and push peeled and halved garlic cloves into them. Brush the leg on all sides with olive oil and season it with salt, coarsely ground black pepper and crushed dried thyme leaves. I am rather fond of my mother’s method of spreading a couple tablespoons of Dijon mustard over the leg of lamb as well, it lends it a robust flavor. Place it on a rack and let it rest at room temperature for an hour before searing it under the broiler for 5 minutes on each side. Adjust the oven temperature to 325º F, cover the leg loosely with aluminum foil and roast it for another good hour. Remove the foil and roast it until an instant thermometer inserted into the thickest part of the meat reads 135º F. This may take up to another 30 minutes or so. Remove it from the oven and let it rest for at least 15 minutes before carving it. Once the meat is carved and laid out on a warmed platter, place the roasting pan over a high flame and deglaze it with some red wine, adding 2 tablespoons of butter when it has all but evaporated, shaking the pan until the butter is incorporated. Drizzle the sauce over the meat. Serve with

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