Recipe for Leg Of Lamb W/ A Crown Of Garlic From Perigord


5 lb leg of lamb
1 salted water
1 1/2 oz goose fat; or
1 1/2 oz butter
50 garlic cloves; peeled
3 tablespoon armagnac; or
3 tablespoon brandy
1 cup sauternes; or
1 cup montbazillac; or
1 cup other sweet wine
1 salt
1 black pepper; freshly ground


Blanch the lamb by putting it in boiling, salted water for 15 minutes. Drain the leg and dry it well with absorbent paper or a clean cloth. Melt the fat in a large, deep casserole. Add the lamb and brown it all over. Put the garlic cloves around the lamb. Pour over the Armagnac or brandy and set it alight. When the flames die down, add the wine and season with salt and pepper to taste. Cover the casserole tightly, using foil to make a perfect seal. Cook over very low heat for 5 or 6 hours, turning the meat over every 2 hours. Serve the lamb on a large dish with its cooking juices and place the garlic around it in a circle. This dish is traditionally served with pureed haricot or broad beans or a dandelion salad.

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