Gigot de Mouton
(Lamb Roast in White Wine) Recipe
Origin: Mauritius Period: Traditional
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Ingredients
3kg leg of lamb
50g butter
300g carrots, peeled and roughly chopped
500g onions, roughly chopped
1 small bouquet garni
750ml dry white wine
100g garlic cloves, peeled
salt and freshly-ground black pepper, to taste
Gigot de Mouton
(Lamb Roast in White Wine) Preparation:
Method:Heat the butter in a large casserole or roasting dish and use it to fry the lamb on all sides until golden brown all over. Set the lamb aside and use the butter to fry the carrots over low heat for 5 minutes before adding the onions, covering the dish and simmering for a further 5 minutes.
Add the bouquet grani, and return the lamb to the dish. Pour the wine over the lamb, bring to a boil and cook for 3 minutes. Transfer the contents of the pan to a large oven-proof roasting dish and cover with a lid or with aluminium foil.
Place in an oven pre-heated to 170°C and roast for 4 hours. Check every hour to ensure that the stock comes half-way up the lamb (add more water as necessary).
When done, carefully remove the lamb from the oven dish and place on a serving tray. Pass the stock through a sieve, crush the garlic into a paste and stir into the strained stock. Adjust the seasoning as necessary and pour the sauce over the lamb before serving. Accompany with rice and curried vegetables.
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