Sliced Leg of Charollais Lamb in Red Burgundy Wine

By corlear

Tranche de Gigot de Mouton Charollais au Vin de Bourgogne

Ingredients

• FOR THE MARINADE:
• 1.35 kg (3 lb) leg of Charollais or good quality organic lamb, boned and cut into 4 slices
• 30 g (1 oz) butter
• 1 tbsp plain flour
• 1 tbsp red wine vinegar
• 250 ml (18 fl oz) single cream
• salt
• freshly ground black pepper
• 750 ml (27 fl oz) red Burgundy wine
• 2 carrots, diced
• 2 onions, coarsely chopped
• 2 shallots, coarsely chopped
• bouquet garni consisting of:
• 2 garlic cloves
• 2 cloves
• 5 juniper berries
• 5 black peppercorns, tied up in a square of muslin

Details

Servings 4

Preparation

Step 1

The day before cooking place the lamb in a non-metallic bowl and add all the marinade ingredients. Cover and chill overnight.

The next day strain off the marinade and reserve all ingredients. Pat the lamb dry with paper towels. To make the sauce, sauté the vegetables in 1 tablespoon of the butter for 1-2 minutes in a flame-proof casserole, then add the flour and cook for 5 minutes, stirring.

Add the reserved liquid and the bouquet garni and simmer for 1 hour uncovered, until the liquid reduces by three-quarters.

Strain off and reserve the liquid. Discard the bouquet garni. If you wish to thicken the sauce, purée the strained vegetables and add to the liquid.

Melt the remaining butter in the casserole and sauté the lamb slices for 5 minutes on each side until pink, or longer if you prefer the lamb well done. Add the vinegar to deglaze the casserole, scraping the bottom well. Stir in the cream and the sauce and season to taste.

Serve the lamb and sauce with Chestnut Purée and Celeriac Purée.