Frank's Recipes! Leg of Lamb Cooked in Hay (Gigot d'agneau cuit dans le foin)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Leg of Lamb Cooked in Hay (Gigot d'agneau cuit dans le foin)

Serving Size : 6

1 small leg of milk-fed lamb on the bone (3lb)
7 tablespoons water
salt, pepper
2 large handfu hay
1 sprig thyme
half a bayleaf
1 sprig wild thyme
12 tablespoons gravy from a previously roasted leg of lamb(or fresh tomato sauce)
1 teaspoon tarragon
2 mint leaves

Preheat the oven to 425F. Put a layer of hay in the bottom of the casserole, flavour it with thyme, bayleaf and, if you can obtain it, wild thyme. Place the leg of lamb, seasoned with salt and pepper, on top, and cover it over with another handful of hay. Moisten the hay with seven tablespoons of water, cover the casserole, and cook for forty minutes in the oven.

Meanwhile put the chopped tarragon and mint leaves into the gravy (from a leg of lamb eaten previously, skimmed of all the fat, and reheated).

Bring the lamb to the table in the casserole, still surrounded with hay.

Take it out, and carve it into fine slices. Arrange the slices on the hot serving dish and serve with the herb-flavoured gravy or fresh tomato sauce in a separate sauceboat.