INGREDIENTS

INSTRUCTIONS

ground Blanch the lamb by 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  05-14-95 (0202)

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