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Leg of Lamb with Garlic Cream

A Dish from Provence, from the Alpilles Hills north of Marseille


(Gigot d’Agneau a la Crème d’Ail)

(Serves about 8)

1 Leg Lamb
1 Bunch Rosemary
1 Bunch Thyme
Salt and Pepper
3 Tablespoons Olive Oil
12 fat Cloves garlic
60 g (2 oz) Butter
150ml (¼ pt.) Cream

Get the butcher to bone out the lamb to the knuckle and not to tie it.

Chop the rosemary and thyme and mix together with Salt and Pepper and one tablespoon of the olive oil.
Use all but one tablespoon of this to rub into the inside of the lamb.
Roll the lamb into shape and tie it up roughly for roasting.

Sear the leg in a large pan until brown all over in the remaining oil.
Set the oven to gas 5 190C 375F.

Put the lamb into a large casserole with a lid or else into a roasting tin and cover with tin foil.
Cook at this temperature for roughly one hour when it will be lightly pink or for another half hour for well done.

In a small pot cook the peeled cloves of garlic in the butter over a very gentle heat until they are soft (about 15 minutes)
Add the cream to this and the remaining herbs, season well with salt and pepper and boil for about 4 minutes to thicken.
Either mash this well with a potato masher or liquidise in a liquidiser.

At the end of the hour take the lamb from the oven and put it somewhere warm to rest.
Pour all the pan juices into a jug and scoop off all the fat you can.

Bring these to a boil and when reduced add in the garlic cream and boil together.

Carve the lamb and spoon over some sauce and serve the rest on the side.

Traditionally served with French Beans.

(If you have any lamb and sauce left over reheat gently together)




April 21, 2008 08:35 PM | 0 Comments
  Martin Dwyer
Consultant Chef