Roti D Agneau Recipe
Ingredients
| 1 leg of lamb (4 to 5 pounds) | ||
| Garlic | 1 Clove (5gm), slivered | |
| Butter | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Carrots | 5 , sliced | |
| Parsley | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash lamb and pat dry.
Make several cuts through surface of meat and insert slivers of garlic.
Coat lamb with butter.
Sear on all sides over high heat.
Add vegetables, season, and put in preheated moderate oven (350°F.) for 2 1/2 to 3 hours, or until meat thermometer registers 175°F.
for medium.
For well done, roast for 3 1/4 to 4 hours, or to 182°F.on meat thermometer.
Baste frequently.
Just before serving, remove meat, and add wine to pan drippings to make gravy.
Serve very hot.
Makes 6 to 8 servings.
Make several cuts through surface of meat and insert slivers of garlic.
Coat lamb with butter.
Sear on all sides over high heat.
Add vegetables, season, and put in preheated moderate oven (350°F.) for 2 1/2 to 3 hours, or until meat thermometer registers 175°F.
for medium.
For well done, roast for 3 1/4 to 4 hours, or to 182°F.on meat thermometer.
Baste frequently.
Just before serving, remove meat, and add wine to pan drippings to make gravy.
Serve very hot.
Makes 6 to 8 servings.
Chef
