Le Gigot Qui Pleure (Weeping Leg of Lamb)

Contributed by Kateri Dupuis

The French call this the weeping leg of lamb because they roast the meat right on the oven rack and the drippings "weep" into the potatoes. The method below is a little easier on the cook but retains the savory flavor.

 1 leg of lamb ( 6 to 7 pounds)

3 cloves of garlic, slivered

salt and freshly ground black pepper

rosemary

butter

 


3 to 3- 1/2 pounds of potatoes, peeled

3 cloves of garlic, minced

1/2 teaspoon thyme

3 tablespoons chopped parsley

 

Put lamb on rack in shallow roasting pan. Stud meat with slivers of garlic and rub with salt, pepper, and rosemary. Butter meat well. Insert a meat thermometer through fat side into center of lamb. Roast in slow oven ( 325. F.) 1 hour. Cut potatoes in thin even slices. Butter a large shallow baking dish and put a layer of potatoes in the bottom. Dot with butter and sprinkle with a little garlic, salt, pepper, rosemary and thyme. Repeat until all the potatoes are used. With baster, remove some of the fat from the pan in which the lamb is roasting and sprinkle on the potatoes. Put in oven and bake with the potatoes for 1 -1/2 to 1 -3/4 hours or until potatoes are done and meat registers 175. on the thermometer. Slice lamb and arrange slices on top of the potatoes. Pour juices from slicing over the dish. Makes 6 to 8 servings.

 

22 February 1998

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