some gourmets accuse the garlic of giving a bitter taste to

the meat. Here is a recipe that overcomes the problem: The

garlic is made into an accompanying sauce.
To serve 6 to 8
6 to 9 1b. leg of lamb 3 to 4 Y2 kg.
5 tbsp. butter, softened 75 mi.
salt and pepper
10 garlic cloves 10
1 cup meat stock (recipe, page 164) % liter
2 tbsp. pureed tomato 30 mi.
Spread the leg oflamb with the butter and put it in a baking
dish. Roast in a preheated 400 F. [200 C.] oven for 15 min-
utes per pound [lh kg.] of meat. Season with salt and pepper
halfway through the cooking time.
While the lamb is cooking, prepare the garlic. Bring a
pan of water to a boil, add the garlic cloves and parboil them
for three to four minutes. Remove the garlic cloves, cool
them under cold water and drain. In a mortar, pound the
garlic to a puree. Transfer the puree to a saucepan.
When the lamb is roasted, set it on a serving platter. Add
to the garlic puree the stock, the roasting juices and the
pureed tomato. Season with salt and pepper, and cook over
high heat for fi ve minutes to reduce the sauce.
Serve the leg of lamb accompanied by the piping hot
sauce in a sauceboat.
6 to 9 1b.
3
Y2 cup
IRENE LABARRE AND JEAN MERCIER
LA CUISINE DU MOUTON
Leg of Lamb with Garlic
Gigot de Mouton a l'Ail
To serve 6 to 8
leg of lamb 3 to 4 Y2 kg.
garlic bulbs, the cloves separated and 3
peeled
sal t
meat stock (recipe, page 164) 125 mi.
Roast the leg oflamb on a spit or in a preheated 350 F. [180
C.] oven for about one to one and a quarter hours.
Meanwhile, br ing a large pan of water to a boil and throw
in the garlic cloves and a little salt. Mter four to five min-
utes, drain the garlic cloves. Put t hem in a small saucepan
with the stock and cook them gently until they are tender-
about five minutes.
Place the leg oflamb on a serving dish, deglaze the roast-
ing pan with a little of t he stock, pour the deglazing liquid
into the remaining stock to make a sauce, and serve the
garlic cloves and sauce with the lamb.
CHARLES DURAND
LE CUISINIER DURAND
Leg of Lamb
with Parsley and Bread Crumbs
Gepersilleerde Schapebout
Serve the meat with green beans, asparagus, fried tomatoes
and watercress.
6 to 91b.
6 tbsp.
1 cup
Y2 cup
3 tbsp.
To serve 6 to 8
leg of lamb
butter, melted, or lamb stock (recipe,
page 164)
fresh white bread crumbs
chopped fresh parsley
shallot, chopped
leek, trimmed to 1 inch [2Y2 em.]
above the white port and chopped
prepared mustard
3 to4Y2 kg.
90 mi.
Y4 liter
125 mi.
45 mi.
Place the lamb in a roasting pan and roast in a preheated
350 F. [180 C.] oven for about one hour, basting often-
first with the butter or lamb stock, then with the pan juices.
Mix t ogether the bread crumbs, parsley, shallot and leek.
Remove the meat from the oven and coat it first with the
mustard, then with the bread-crumb mixture. Return the
meat to the oven for another 30 minutes, or until the top-
ping is golden.
ONSKOOKBOEK
Leg of Lamb, Mexican-Style
Pierna de Carnero ala Mexicana
To serve 6 to 8
6 to 9 1b. leg of lamb 3 to4Y2 kg.
2 garlic cloves 2
1 tbsp. oregano 15 mi.
Y4 tsp. ground cumin (optional) 1 mi.
1 tbsp. chili powder 15 mi.
2 tbsp. vinegar 30 mi.
3 tbsp. olive oil 45 mi.
salt and pepper
Mash the garlic, oregano and cumin, if using, into a paste;
add the chili powder and mix well. With a sharp-pointed
knife, make incisions in the leg oflamb, and fill t he incisions
with the paste. Pour the vinegar and oil over the meat, sea-
son t he lamb and refrigerate overnight.
Roast, uncovered, in a preheated 350 F. [180 C.] oven
for one to one and one half hours, or until the desired degr ee
of doneness is reached.
ELENA ZELA YETA
ELENA'S SECRETS OF MEXICAN COOKING
103