Leg Of Lamb Poached In White Wine Court Bouillon
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
40
Spice
37
Sweetness
52
Sourness
39
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
Directions:
1
Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary
2
Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes
3
Add lamb and bring liquid to a boil again
4
Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat
5
Serve with Sauce Soubise
6
With this, drink chilled Pouilly Fuissé
7
Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary
8
Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes
9
Add lamb and bring liquid to a boil again
10
Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat
11
Serve with Sauce Soubise
12
With this, drink chilled Pouilly Fuissé