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Leg of Lamb à l'Auvergnate
Gigot Brayaude

Serves: 1 : Makes 10 servings

Directions
Preheat oven to 450ºF. Peel the potatoes, wash and slice them. Dice the bacon in 1/2"chunks to make lardons. Peel and sliver the garlic; stud the leg of lamb with the slivers of garlic. Butter a large oven proof dish. Crush the thyme and bay leaves and scatter half of the herbs on the bottom of the dish. Layer half of the potato slices, then half of the lardons. Season with salt and pepper to taste. Layer the other half of the potatoes, the lardons and finish with the herb mixture. Season with salt and pepper again. Coat the leg of lamb with butter and nestled it down on the potatoes and lardons. Pour half of the chicken stock and half of the wine into the dish and set into the oven. After one hour, season the lamb with salt and pepper, turn it over and pour the rest of the wine and chicken stock over the lamb and into the dish. Cook for another hour.If the potatoes have a tendency to dry out, add a little more chicken stock.

Recipe Contributed By
JDV

Recipe Category: Lamb


Ingredients
4 lbs potatoes
3/4 cup chicken stock Available Online
Salt and pepper
2 bay leaves
2 sprigs of thyme
4 oz butter
1 leg of lamb (about 5 lbs)
3 garlic cloves
6 oz lean bacon slab
3/4 cup dry white wine




Items Available For This Recipe



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