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Print this Recipe    Leg Of Lamb 21

Leg of Lamb Gascon-style

6 pound leg of lamb
8 garlic cloves, halved
12 anchovy fillets, packed in oil
freshly ground black peppercorn to taste
2 TBSP rendered duck fat
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 turnip, coarseley chopped
1 cup duck demi-glace

Preheat the oven to 350 degrees.

Using a sharp knife, make sixteen small incisions in the leg of
lamb and slide the garlic halves into them. Make 12 small incisions
between the fat and the flesh of the lamb and slide the anchovies
into them. The anchovies should stay near the surface of the meat.
Sprinkle with pepper.

Heat the duck fat over a high flame in a heavy ovenproof pan large
enough to hold the entire leg of lamb. Quickly sear the lamb on
all sides, then place the pan in the oven. Roast for 45 minutes,
scatter the carrot, onion, and turnip around the roast and cook
for another 40-45 minutes for medium rare, or more according to
your preference.

Remove the meat from the oven and let rest in a warm place. Discard
the fat from the pan, deglaze with the duck demi-glace, and reduce
by half over a high flame. Pass the sauce through a fine sieve,
pushing on the vegetables to extract all the juices. Return the
sauce to the saucepan just to heat it. Slice the lamb and serve
with the sauce on the side and with potatoes sauteed in duck fat.

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