Leg Of Lamb Poached In White Wine Court Bouillon Recipes

BOILED LEG OF LAMB WITH LEMON-CAPER SAUCE

Steps:

• Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle. Place the leg and cut-off bone portion in a large kettle. Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water. Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 1/2 to 3 hours. Remove the lamb leg. Strain the stock, measure out 1 cup and reserve the rest for another use. Discard the vegetables.
• To make the sauce, melt the butter in a medium-size saucepan set over medium heat. Slowly stir in the flour, continuing to stir until no lumps remain. Slowly stir in the hot milk and 1 cup of hot stock. Cook, stirring constantly, until thick, about 3 to 4 minutes. Stir in the capers, lemon juice and cayenne and cook 1 more minute. Season to taste and stir in the parsley.
• To serve, carve the leg into thin slices. Reheat the sauce over low heat if necessary and serve over the lamb slices.

SLOW ROAST LEG OF LAMB WITH WHITE WINE

Steps:

• Preheat the oven to 325°F.
• Pour the oil into a large, sturdy roasting tin and set it over the stove top.
• Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
• Season the lamb with salt and pepper then roll it in the flour.
• Brown the lamb all over in the hot oil for 5-10 minutes.
• Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
• Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
• Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
• Take the lamb out of the tin and place on a large board to rest in a warm place.
• If needed skim off and reduce the pan juices, mash up the onions a bit.
• Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.

LEG OF LAMB POACHED IN WHITE WINE COURT BOUILLON

Steps:

• Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary. Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes. Add lamb and bring liquid to a boil again. Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat. Serve with Sauce Soubise. With this, drink chilled Pouilly Fuissé.