55 Gallimaufry Provencale
lamb, meats
spring leg of lamb
stuffed with basil and mushrooms
4 pounds boned small leg of lamb; before boning
1 quart water
4 ounces bacon
sliced crossways into rectangles
2 medium shallots; peeled and minced
1/4 pound fresh chanterelles mushrooms; stemmed and finely
diced
1 tablespoon olive oil; approximately
plus olive oil for rubbing lamb
3 cloves garlic; minced
3 tablespoons minced fresh basil
2 tablespoons minced parsley
4 tablespoons soft bread crumbs; or as needed
Wine & Garlic Pan Sauce:
12 large clove garlic; unpeeled
1 cup dry white wine
1 1/2 tablespoons fresh lemon juice
1/4 cup meat stock; homemade
salt and freshly ground pepper; to taste
Remove lamb from refrigerator 2 hours before cooking to allow it to come to room temperature. Trim off all exterior fat, if not already done. Preheat oven to 400 degrees.
Bring the water to a boil. Drop in bacon, lower heat to medium, and blanch at a low boil for 5 minutes. Drain. Pat bacon with paper towels to dry, scatter in a medium skillet, and fry over medium-high heat, flipping frequently with a spatula until very lightly browned but not crisped. With slotted spatula transfer bacon to a food processor or blender, reserving fat in the skillet.
Add shallots and mushrooms to bacon fat. If there is not enough fat, add the 1 tablespoon olive oil. Saute rapidly, stirring constantly, until mushrooms are lightly browned. Remove from heat and reserve.
Add to the food processor or blender the garlic, basil, and parsley and process until finely minced. Pour mixture into a bowl and stir in mushroom mixture. One tablespoon at a time, stir in enough bread crumbs to make mixture cohere.
Stuff mixture into the hole in the lamb created by boning it. Sew up opening over stuffing (ideally with a larding needle and kitchen string). Rub lamb all over with olive oil and place on an oiled rack over a shallow roasting pan. Roast lamb about 30 minutes, total, for very rare (125 degrees on an instant-read meat thermometer inserted into the thickest part), 45 minutes for rare, or 55 minutes for medium-rare with some well-done portions. Allow lamb to rest for a few minutes before slicing.
Wine and Garlic Pan Sauce Drop garlic into boiling water to cover. Lower heat and simmer 25 minutes. Drain, cool briefly, and squeeze garlic out of its peels into a small bowl. Reserve. When lamb is done pour any excess fat out of roasting pan.
Deglaze roasting pan over top of stove (using 2 burners if necessary) with wine and lemon juice, scraping up browned bits. Pour liquid into a small, nonreactive saucepan. Add stock and over high heat reduce by about half, until moderately thickened. Season to taste with salt and pepper. Add reserved garlic cloves, squashing some of them into the sauce by pressing them against the side of the pan with a wooden spoon. Heat garlic briefly in sauce.
NOTES : To serve, place on serving platter and pour Wine and Garlic Pan Sauce over sliced lamb. Lamb Yield: 4 to 6 servings.
Sauce Yield: 2/3 cup.
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Contributor: © 1995 Cole Group, Inc.
Yield: 6 servings
Preparation Time: 0:00
