LEG OF LAMB WITH OLIVE SAUCE (a recipe from France)

LEG OF LAMB WITH OLIVE SAUCE (a recipe from France)


1 leg of lamb, about 5 lb. (2 1/2 kilos)
about 1 lb. (450 gr.) lamb bones
3 large carrots, diced
3 large onions, chopped coarsely
3/4 lb. (375 gr.) black olives, pitted and chopped
1 can anchovy fillets, about 2 oz. (60 gr.), rinsed under cold water and then mashed
2 T. parsley, chopped finely
1 bouquet garni made by tying together 3 sprigs of parsley, 1 bay leaf,
several celery leaves and
fresh thyme
4 - 5 cloves garlic, cut in slivers
1 tsp. garlic, chopped finely
juice of 1/2 lemon
1/2 tsp. paprika
salt and pepper to taste
olive oil as required

Prepare a stock by combining the lamb bones, carrots, onions,
bouquet garni and 3 1/2 cups of cold water. Season with salt
and pepper, cover, bring just to the point of boiling and then
immediately reduce the flame so that the stock simmers gently
for 1 hour.

In the leg make insertions with a very sharp knife and in each
place a sliver of garlic. Rub the meat with salt and pepper and
then with olive oil. Place in a roasting pan and place in a
preheated hot oven for 15 minutes.

Reduce the oven temperature to 325 degrees Fahrenheit
(170 Celsius) and continue to roast the meat, basting often with
the drippings and oil until the meat is done. Remove the lamb to
a preheated platter and set aside to keep warm.

From the pan juices spoon off the excess fat and discard. Strain
the stock and add 1 cup to the pan juices. Place the pan over a
medium flame and stir well, scraping all the particles that stick to
the pan. Add the remaining stock, stirring constantly and boil the
mixture down until it leaves about 2 cups of gravy. Add the olives,
anchovies, parsley, garlic, lemon juice and paprika and heat
through, stirring constantly until well blended. Correct the
seasoning with salt and pepper to taste. Carve the lamb and
serve the gravy in a separate sauceboat.

B-man :wink: