Friday, September 20, 2013

Agneau Roti Provençal, or Roast Lamb Provençal

This is another one of Boulestin's recipes. The lamb is roasted with a clove of garlic inserted near the bone and the flesh larded with a dozen or so anchovies. (If you don't have a larding needle, stab the lamb with a small narrow knife and push the anchovy pieces in.) The quantity of sauce is not huge, but it is very piquant. The lamb should be rare, and rested for 20 minutes. At this stage the pan juices can be poured into a glass and placed in the freezer for a few minutes so the fat can be easily removed. Any juices that run out while resting or carving the lamb can be added to the sauce at the end.

Roast Lamb Provençal

1 leg of lamb
1 clove garlic 
30-40g butter
1 small onion, finely chopped 
2 shallots, finely chopped
plain flour
2-3 gherkins, chopped 
1 dessertspoon tomato puree 
1 cup water, stock or white wine
salt, pepper 

Take a leg of lamb. Insert a small clove of garlic near the bone, and lard with small pieces of anchovy about 3cm long, about a dozen in all. Roast in the ordinary way, basting often. When cooked, remove it, keep it hot and skim the fat from the pan juices.

For the sauce, saute the onion and shallots in butter until they are more melted than fried. Sprinkle with a little flour, cook for one minute more; then add two anchovy fillets, the gherkins, tomato puree, the pan juices and a little water or stock. Cook for two minutes more. The sauce should be highly seasoned and can be strained before serving (though Boulestin doesn't).

No comments:

Post a Comment