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Sicilian Leg of Lamb
2013-08-06
https://www.metro.ca/userfiles/image/recipes/gigot-agneau-sicilienne-6741.jpg
PT35M
PT1H00M
PT1H35M
Preheat oven to 350˚F (180˚C).Using a knife, remove zest from lemon, cut into julienne and set aside. Slice pulp into rounds and set aside.Using a knife, cut slits going with the grain (lengthways) on both sides of the lamb. Put a piece of zest, a piece of pancetta and one of rosemary in each slit, until half the aromatics have been used gone. Rub the lamb with hot pepper paste and set aside.In a casserole, lay the lamb on top of the remaining aromatics and cover with lemon slices. Add vegetables around the lamb and braise in the oven for 60 minutes or to desired degree of doneness. Turn vegetables over halfway through.Remove lamb and cool. Remove vegetables and keep warm until time to serve.Over medium heat, deglaze casserole with red wine and reduce by half. Add demi-glace and season to taste. Serve lamb with vegetables and sauce.
4
Académie Culinaire
0
0
0
0
3 1/4 lb (1 1/2 kg) short leg of lamb, boned and tied
aromatics
1 lemon
3 1/2 oz (100 g) pancetta, sliced and julienned
10 sprigs of rosemary, cut in 2
1 tsp. (5 mL) hot pepper paste
Vegetables
12 creamer potatoes, cut in 2
2 large carrots, peeled and cut into sticks
4 white turnips, peeled and cut into sticks
1 celeriac, peeled and cut into sticks
2 cups (500 mL) red wine
1 cup (250 mL) demi-glace
Sicilian Leg of Lamb
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:35
Preparation
1:00
COOKING
1:35
TOTAL TIME
Ingredients
-
3 1/4 lb
(1 1/2 kg)short leg of lamb, boned and tied
-
aromatics
-
1
lemon
-
3 1/2 oz
(100 g)pancetta, sliced and julienned
-
10
sprigs of rosemary, cut in 2
-
1 tsp.
(5 mL)hot pepper paste
-
Vegetables
-
12
creamer potatoes, cut in 2
-
2
large carrots, peeled and cut into sticks
-
4
white turnips, peeled and cut into sticks
-
1
celeriac, peeled and cut into sticks
-
2 cups
(500 mL)red wine
-
1 cup
(250 mL)demi-glace
Preparation
Preheat oven to 350˚F (180˚C).
Using a knife, remove zest from lemon, cut into julienne and set aside. Slice pulp into rounds and set aside.
Using a knife, cut slits going with the grain (lengthways) on both sides of the lamb. Put a piece of zest, a piece of pancetta and one of rosemary in each slit, until half the aromatics have been used gone. Rub the lamb with hot pepper paste and set aside.
In a casserole, lay the lamb on top of the remaining aromatics and cover with lemon slices. Add vegetables around the lamb and braise in the oven for 60 minutes or to desired degree of doneness. Turn vegetables over halfway through.
Remove lamb and cool. Remove vegetables and keep warm until time to serve.
Over medium heat, deglaze casserole with red wine and reduce by half. Add demi-glace and season to taste. Serve lamb with vegetables and sauce.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
