Bill's Recipes
Leg of Lamb, Port Saint Germain-Style
(Gigot d'Agneau, Port Saint-Germain)
5 to 6 pound leg of lamb, boned, rolled and tied
1 large clove of garlic, cut into slivers
butter
2 cups watercress sprigs or curly endive (chicory) in pieces
Lemon Wedges
salt
Serve Boiled Flageolets (white beans) with this recipe
Cut small gashes in surface of lamb and insert garlic slivers. Sprinkle
lightly with salt and set on a rack in a roasting pan.
Bake, uncovered, in a 325º oven for 1½ to 2 hours or until meat
thermometer reads 145º to 150º for medium-rare (cook to 160º for medium or
175º for well done). Rub meat once or twice during cooking with a lump of
butter. Let meat stand for 15 minutes.
Transfer meat to a large rimmed platter. Spoon beans on one side of
meat; arrange watercress on other side. Slice meat and serve with
vegetables. Serve with lemon wedges. Serves 6 to 8.
|