Leg Of Lamb Gascon Style Recipes

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

Steps:

• Rinse the lamb pieces and then dry them well. Place the oil in a casserole over medium-high heat and brown the lamb pieces, setting them aside when they are done. Add a little more oil to the pan and turn the heat to low. Add the onions and stir into the oil and meat juices. Cover the onions and cook, occasionally removing the cover to stir, until the onions are very soft and almost melted into the oil. This will take about an hour. A drop or two of water can be added from time to time, if necessary, to keep the onions from browning.
• Add the browned lamb pieces to the onions with about half the wine. Continue cooking at medium-low, uncovered, for 30 minutes, or until the wine is mostly evaporated. Add the remaining wine, 1/2 cup of water and the peas. Cover and cook over medium-low heat an additional 30 minutes.
• Remove the lamb, onions and peas from the casserole and set aside on a warm platter in a warm place while you make the sauce. Keep the casserole on low heat, so that the juices are barely simmering. Beat the eggs well and mix in the parmigiano. Add a ladleful of the meat juices to the eggs, beating well as you drizzle it in. Continue beating in the meat juices until the egg mixture is warm. Then carefully beat the egg mixture into the juices in the casserole. Continue beating over very low heat until the sauce is thick enough to coat a spoon. Do not let the sauce come to a boil because that will scramble the eggs. If the sauce appears to be at the boiling point, remove from the heat immediately, beating to cool it down as rapidly as possible.
• Remove the sauce from the heat and beat in the parsley and lemon juice. Taste and add salt and pepper if desired. Spoon the sauce over the warm lamb and peas, garnish with pieces of lemon and serve immediately.