Name: Leg of Lamb W/ a Crown Of Garlic From Perigord
Ingredients: 2 1/4 kg Leg of lamb; Salted water; 40 g Goose fat; or; 40 g Butter; 50 Garlic cloves; peeled; 3 tb Armagnac; or; 3 tb Brandy; 250 ml Sauternes; or; 250 ml Montbazillac; or; 250 ml Other sweet wine; Salt; Black pepper; freshly; ground Blanch the lamb by

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	French	French, Lamb, Meats	8	Servings

INGREDIENTS

2 1/4	kg	Leg of lamb
		Salted water
40	g	Goose fat; or
40	g	Butter
50		Garlic cloves; peeled
3	tb	Armagnac; or
3	tb	Brandy
250	ml	Sauternes; or
250	ml	Montbazillac; or
250	ml	Other sweet wine
		Salt
		Black pepper; freshly

		ground Blanch the lamb by

INSTRUCTIONS

putting it in boiling, salted water for 15 minutes. Drain the leg and dry
it well with absorbent paper or a clean cloth. Melt the fat in a large,
deep casserole. Add the lamb and brown it all over. Put the garlic cloves
around the lamb. Pour over the Armagnac or brandy and set it alight. When
the flames die down, add the wine and season with salt and pepper to taste.
Cover the casserole tightly, using foil to make a perfect seal. Cook over
very low heat for 5 or 6 hours, turning the meat over every 2 hours. Serve
the lamb on a large dish with its cooking juices and place the garlic
around it in a circle. This dish is traditionally served with pureed
haricot or broad beans or a dandelion salad.
French name: Gigot Perigourdin a la Couronne d'Ail. This wonderful dish
appears in various parts of France under different names. The long slow
cooking removes any slight bitterness from the garlic and it becomes a
vegetable - tender, golden brown nuts of delicate flavour. It is a dish for
midsummer, when the young garlic is still tender and juicy, its fat stalks
coloured with green and purple streaks, its skin silky.
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to
the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974.
This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling. Submitted By HEIKO EBELING On 05-14-95
(0202)

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