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Serves: 6
1
small leg of lamb (about 3 pounds)
1/2 teaspoon salt marinade (see below)
4 ounces lean fat back, diced
1 teaspoon lemon zest
1 1/2 cups beef
bouillon
1 ounce butter
1 cup heavy cream
1 cup red wine
(preferably Pinot noir or Burgundy)
1 ounce flour
For marinade:
1/2 cup red wine vinegar
1 cup water
1 cup onion, coarsely chopped
1/2 cup chopped leeks
1 teaspoon black or white peppercorns
1
teaspoon juniper berries
2 bay leaves
4 whole cloves
1 sprig fresh
rosemary
Combine the marinade ingredients in a large plastic or non
reactive container.
Trim the leg of lamb, remove the shank bone and rub
with salt. Immerse in the marinade, and refrigerate for 2 to 3 days.
Turn
the lamb once or twice to distribute marinade.
Preheat oven to 400 degrees.
Cover the bottom of a cast iron stew pot with the fat back. Lay on the fat
back, together with lemon zest, marinade, and bouillon.
Cover and place in
the oven for 30 minutes.
In a medium saucepan, melt butter. Add flour, and
whisk to make a roux.
Cook over medium heat to brown lightly. Allow to
cool. Add red wine to roux and add to lamb. Mix to combine with all
ingredients. Continue cooking lamb in oven for 20 minutes or until meat is
tender.
Transfer lamb to serving platter. Cover and keep warm.
Add
cream to sauce. Season to taste with salt and pepper. Strain sauce through a
china cab.
Slice lamb and arrange on a serving platter. Pour some sauce
over. Serve remaining separately.
Oven brown potatoes are usually served
with the dish.
