Lamb aillade

Lamb aillade

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Leg of lamb cooked with garlic, anchovies, rosemary and thyme is a specialty of Provence. It is traditionally served at Easter with a green salad garnished with hard-boiled eggs.

Ingredients

Quantity Ingredient
1 leg of lamb, about 2 kg
12 garlic cloves, 6 whole and 6 sliced
12 anchovy fillets, chopped
3 tablespoons olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
freshly ground black pepper
125ml dry white wine
2 tablespoons parsley or mint, chopped
salt

Method

  1. Make slits in lamb and insert a sliver of garlic and a piece of anchovy in each incision. Rub lamb with 2 tablespoons olive oil, the rosemary, thyme, salt and pepper. Let it stand for 1–2 hours.
  2. Place meat on a rack in a roasting tin and roast in a preheated hot oven (200°C) for 20 minutes. Reduce heat to moderate (180°C) and cook for a further 1–1¼ hours.
  3. Heat remaining 1 tablespoon olive oil in a frying pan and cook whole garlic cloves slowly for about 10 minutes or until they are soft (do not let edges become crisp). Set aside in a small bowl.
  4. Remove lamb from roasting tin and pour off excess fat. Pour wine into tin, scrape up brown bits and boil wine over high heat to reduce it by half.
  5. Add reduced liquid to garlic cloves. Mash well with a fork and add salt and pepper. Slice lamb and sprinkle with pepper. Spoon sauce over it and sprinkle with parsley or mint.
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