| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frances |
4 |
Servings |
INGREDIENTS
| 1 |
|
Leg of kid, weighing about |
|
|
3lb |
| 4 |
T |
Olive oil |
|
|
Several cloves garlic |
|
|
peeled and slivered |
| 2 |
|
Onions, peeled and thinly |
|
|
sliced |
| 3 |
|
Potatoes, peeled and thinly |
|
|
3 to 4 |
|
|
sliced |
| 1 |
|
Sprigs or two of lavender |
|
|
thyme or rosemary |
|
|
Fresh parsley |
|
|
Salt |
|
|
Pepper |
|
|
Glass of dry white wine |
|
|
Watercress |
INSTRUCTIONS
Preheat the oven to 180C/gas 4. Insert the most of the garlic into the
kid under the fat. Arrange the remainder of the garlic, potatoes and
onion on the bottom of a well soaked chicken brick or ordinary
ovenproof dish, casserole or roasting tin. Dust with flour. Lay the
meat on the top and add the herbs, season lightly and pour on the wine
and olive oil. Put on the lid and cook for about 3 hours. Garnish with
watercress. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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