Leg of lamb cooked in a white wine and lemon sauce is superb served with croquette potatoes and steamed cauliflower. A light, well chilled Verdiccio Bianco would complement this dish well.
1×6 lb. leg of lamb
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, chopped juice and finely grated rind of
1 large lemon
16 fl. oz. dry white wine
2 egg yolks, lightly beaten
1 tablespoon cornflour dissolved in
1 tablespoon wine
4 tablespoons double cream
2 tablespoons finely chopped fresh chives
Rub the lamb all over with the salt and pepper and set it aside.
In a large, heavy flameproof casserole heat the butter and oil over moderate heat. When the foam subsides, add the lamb and brown it for 10 to 12 minutes, turning it frequently with two large forks, until it is golden brown.
Sprinkle over the garlic and lemon rind and pour over the lemon juice and wine. Bring the liquid to the boil and reduce the heat to very low. Cover the casserole and simmer for 1 hour.
Using two large forks, turn the lamb over, recover the casserole and simmer for a further 1 hour, or until the juices run out faintly rosy when the meat is pierced with the point of a sharp knife.
Remove the casserole from the heat. Using two large forks, lift the lamb out of the casserole and transfer it to a serving dish.
Keep it hot while you finish the sauce.
Using a large metal spoon, skim off all the fat from the surface of the sauce. Pour the sauce through a fine wire strainer into a medium-sized saucepan. Using a wire whisk or rotary beater, whisk in the egg yolks and the cornflour mixture. Set the pan over low heat. Cook the sauce, stirring constantly with a wooden spoon, until it thickens. Do not allow the sauce to come to the boil or the eggs will scramble.
Remove the pan from the heat. Stir in the cream and chives. Pour the sauce into a warmed sauccboat and serve immediately, with the meat.