- Recipes
- Gasconnade by Pascal Aussignac
Ingredients
- 50g Anchovies in oil, drained
- 3 cloves Garlic
- 2 tbsps Olive oil
- 2 sprigs Fresh thyme
- 1½ kg Leg of lamb
- 1 pinch Sea salt
- 1 pinch ground black pepper
Method
Step 1
Pat the anchovies with paper towel and cut the fillets lengthways. Cut the garlic cloves lengthways also, then into slices.
Step 2
Heat the oil in a small pan with the thyme sprigs for about a minute, then remove.
Step 3
Using a sharp pointed thin bladed knife make several stabs over the leg. Push an anchovy fillet and garlic shred into each hole, then place the leg in a small heatproof ovenproof dish. Wrap loosely with foil on top and chill for about 12 hours.
Step 4
When ready to cook, heat the oven to 190C / Gas 5.
Step 5
Pour the thyme oil around the leg and draw up the foil to seal. cook in the preheated oven for 45 minutes to 1 hour, uncovering two or three times and spooning the cooking juices over. Check the meat is just cooked by piercing with a thin bladed knife. Lightly pink juices should run out; if the juices are quite bloody, then allow another 10-15 minutes.
Step 6
When cooked, remove the pan of lamb from the oven and allow to stand for 15 minutes. Place the lamb on a warmed platter and carve.
Step 7
Put the pan with the roasting juices back on the hob and stir in 2-3 tablespoons water. Heat until bubbling, scraping up the pan bottom with a wooden spoon to deglaze. Bubble for 2-3 minutes and season lightly then strain into a small jug. Pour over the lamb.
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