dynagirl

Mastering the Art of French Cooking, vol. 1

Gigot de PréSaleé Rôti, pp. 332-333
Roast Leg of Lamb
Sauce Spéciale à l’Ail pour Gigot, pp. 334
Garlic Sauce for Roast Lamb

This is the first of many roast legs of lamb, and from here out we’re going to be hitting up Yasmin’s Halal for the meat; Jenifer Street Market evidently doesn’t have enough demand, and calls these little shank ends “leg of lamb” — and at $7.99/lb., that’s a LOT of bone. (Not to say that I don’t love JSM!)

The roast lamb here starts with the standard braise: sear the meat, then roast in the oven with roughly cut carrots and minced onions. While that’s roasting, simmer a head of garlic in some milk with some herbs; save that for deglazing, then pureé that later with the carrots and onions and juices from the roaster.* Hooooo, that lamb is so nice, and the sauce is perfect over cauliflower. I’m a little freaked out by how much lamb is coming up (eight? ten more?), but it looks like it’s going to be a delicious ride.

*I’m writing this from memory two days later and I may have missed something, I’ll fact-check later!