1.5 kg leg of lamb
6 cloves garlic halved lengthways
3 tbsp olive oil
3 - 4 cos lettuces, halved lengthways
2 onions, halved
300 ml chicken stock
300 ml white wine
500 g new potatoes
397 can artichoke hearts, drained and halved
2 tbsp (1 oz) 25 g butter
2 tbsp plain flour (All purpose)
salt and freshly ground black pepper
3 medium egg yolks
juice of 1/2 lemon
parsley to garnish
6 cloves garlic halved lengthways
3 tbsp olive oil
3 - 4 cos lettuces, halved lengthways
2 onions, halved
300 ml chicken stock
300 ml white wine
500 g new potatoes
397 can artichoke hearts, drained and halved
2 tbsp (1 oz) 25 g butter
2 tbsp plain flour (All purpose)
salt and freshly ground black pepper
3 medium egg yolks
juice of 1/2 lemon
parsley to garnish
method
1. Make 12 deep incisions in the lamb and push a piece of garlic into each. Heat the oil in a large pan, add the lamb and brown quickly all over.
2. Place the lettuce and onion around and under the lamb and pour in the stock and wine. Cover and cook slowly for 11/2 hours, turning the meat and adding the potatoes and artichokes for the last 20 minutes.
3. Transfer the lamb and vegetables to a warmed serving dish; keep hot.
4. Work the butter and flour together and drop, in small pieces, into the liquid remaining in the pan. Bring to the boil, stirring, until thickened and smooth. Remove from the heat and season to taste with salt and pepper.
5. Whisk the egg yolks and lemon juice together, then stir in a ladleful of the hot liquid from the pan. Add to the pan and cook over a very low heat, stirring until the liquid thickens a little; do not allow to boil.
6. Pour a little over the lamb and vegetables and garnish with parsley.
7. Serve the remaining sauce separately.
2. Place the lettuce and onion around and under the lamb and pour in the stock and wine. Cover and cook slowly for 11/2 hours, turning the meat and adding the potatoes and artichokes for the last 20 minutes.
3. Transfer the lamb and vegetables to a warmed serving dish; keep hot.
4. Work the butter and flour together and drop, in small pieces, into the liquid remaining in the pan. Bring to the boil, stirring, until thickened and smooth. Remove from the heat and season to taste with salt and pepper.
5. Whisk the egg yolks and lemon juice together, then stir in a ladleful of the hot liquid from the pan. Add to the pan and cook over a very low heat, stirring until the liquid thickens a little; do not allow to boil.
6. Pour a little over the lamb and vegetables and garnish with parsley.
7. Serve the remaining sauce separately.
serving amount
serves: 6 - 8
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