Leg of Lamb Gascony-style

Total Time:
2 hr 5 min
Prep:
25 min
Cook:
1 hr 40 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 (7 pound) leg of lamb, fat trimmed to 1/4-inch
  • 12 anchovy fillets, packed in oil
  • 12 cloves garlic, peeled and halved lengthwise
  • 1/4 cup duck fat
  • 3 tablespoons chopped fresh rosemary
  • 1 tablespoon Essence, recipe follows
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 large yellow onion, peeled and quartered
  • 1 large carrot, cut into 2-inch pieces
  • 1 large turnip, trimmed and quartered
  • 2 stalks celery, trimmed and cut into 2-inch pieces
  • 1/2 cup dry red wine
  • 1 cup rich chicken or beef stock
  • 2 tablespoons cold unsalted butter, cut into 4 pieces
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the oven to 350 degrees F. With a small, sharp knife, make 12 (1 1/2-inch deep) slits about every 2 inches of the lamb. Wrap the anchovies around the garlic cloves and stuff into the slits.

In a large roasting pan set over 2 burners, heat the duck fat over medium-high heat. Add the lamb and sear, turning, on all sides, about 5 minutes. Remove from the heat and, in a small bowl, combine the rosemary, Essence, salt, and pepper, and rub evenly over the meat. Add the vegetables, and stir to coat with the fat. Roast until an instant-read meat thermometer inserted into the thickest part of the leg reads 130 degrees F for medium-rare, about 1 hour and 15 minutes, stirring the vegetables every 30 minutes.

Remove from the oven, transfer to a large platter, and cover loosely to rest for 15 minutes. Place the pan over 2 burners over medium-high heat. Add the wine and cook, stirring, to deglaze the pan and reduce by half. Add the stock and stirring, reduce again by half. Strain into a small saucepan through a fine mesh strainer, pushing down on the vegetables to extract as much liquid as possible. Return to medium heat, and stirring constantly, add the butter a piece at a time. Remove from the heat and cover to keep warm.

Carve the lamb, and if desired, serve with the roasted vegetables on the side. Serve with the gravy.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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