Gigot d’Agneau a la Provencale

Gigot d’Agneau a la Provencale (jee-goh dahn-yoh ah lah proh-vahn-sahl) com-bines the basic Provengale garnish of aubergines , tomatoes, green peppers and garlic with roast lamb. It makes a superb dinner party dish. Serve with boiled new potatoes and a salad and accompany it with a well-chilled Cotes de Provence rose wine.

1 x

5 lb. boned leg of lamb

1 oz. butter

6 lean bacon slices, chopped

4 oz. cooked rice

2 tablespoons chopped fresh parsley

2 garlic cloves, crushed

½ teaspoon salt

2 teaspoon black pepper bouquet garni, consisting of

4 parsley sprigs,

2 thyme sprays and

1 bay leaf tied together

6 fl. oz. dry red wine

4 fl. oz. beef stock

2 large aubergines

1½ teaspoons salt

6 fl. oz. olive oil large green pepper, white pith removed, seeded and chopped garlic cloves, crushed

14 oz. canned peeled tomatoes

½ teaspoon black pepper

Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Lay the meat out flat on a board and set aside.

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the bacon to the pan and cook, stirring occasionally, for 5 minutes, or until it is crisp and brown. Stir in the rice, parsley, garlic, salt and pepper and cook, stirring occasionally, for a further 3 minutes. Remove the pan from the heat.

Spread the stuffing mixture evenly over the lamb. Roll up the meat, Swiss roll style, and secure it with string.

Place the bouquet garni on the bottom of a large roasting tin. Place the lamb on top.

In a small saucepan, heat the wine and beef stock together over moderate heat until they come to the boil. Remove the pan from the heat and pour the mixture around the lamb.

Place the lamb in the oven and roast, basting occasionally, for 1 § hours, or until the lamb is cooked. Test the meat by piercing it with the point of a sharp knife. The juices that run out should be faintly rosy.

Meanwhile, cut the aubergines into small cubes. Place them in a colander and sprinkle them with 1 teaspoon of the salt.

Leave to degorge for 30 minutes. Dry them thoroughly with kitchen paper towels.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the aubergine cubes and cook them, turning occasionally, for 8 to 10 minutes, or until they are evenly browned and tender. Add the green pepper, garlic, tomatoes with the can liquid, the remaining salt and the pepper to the pan and cook the mixture, stirring occasionally, for a further 10 minutes, or until it is thick and somewhat pulpy. Remove the pan from the heat and pour the mixture into a large, warmed serving dish.

Remove the lamb from the oven and transfer it to a warmed serving dish. Serve, accompanied by the sauce.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus