Boiled Leg of Lamb with Caper Sauce (Gigot d'Agneau Bouilli) recipe
information
To test if cooked pierce with a trussing needle or skewer. If the juice that runs out is clear the leg is cooked.
ingredients
1 x 2 kg leg of lamb
2 carrots
1 studded onion with a bayleaf and clove
1 bouquet garni
seasoning
600 ml Caper Sauce
2 carrots
1 studded onion with a bayleaf and clove
1 bouquet garni
seasoning
600 ml Caper Sauce
method
1. Place the meat into a deep pan and cover with cold water. Bring to the boil and skim.
2. Add the studded onion, carrots, bouquet garni and seasoning and simmer gently for 1 1/2 hours.
3. Carve the meat into slices and arrange on an oval dish, moisten with some of the strained cooking liquid and serve the caper sauce separately.
2. Add the studded onion, carrots, bouquet garni and seasoning and simmer gently for 1 1/2 hours.
3. Carve the meat into slices and arrange on an oval dish, moisten with some of the strained cooking liquid and serve the caper sauce separately.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
