Roast leg of baby lamb beaumanière

  • Time cooking time: 40-50 minutes total
  • Yield Serves: 4


    1 small leg of lamb (about 2 pounds)
    2 lamb kidneys, cut into small cubes
    1 tablespoon olive oil
    1/2 cup diced mushrooms
    2 tablespoons chopped truffles
    1/2 teaspoon fresh thyme leaves
    1/2 teaspoon fresh rosemary, chopped
    1 teaspoon fresh tarragon, chopped
    to taste salt and ground black pepper
    1 tablespoon oil for roasting
    2 tablespoons Madeira wine
    1 cup diced vegetables (carrot, celery, onion)
    1 1/2 pounds puff pastry
    1 egg
    to taste salt and ground black pepper


    Bone the leg of lamb without opening completely and leave shank bone attached.
    In a sauté pan, heat olive oil over high heat, and briskly sauté the lamb kidney pieces.
    Deglaze with Madeira wine. Add mushrooms and truffles, thyme, rosemary, and tarragon.
    Cook over medium heat for 5 minutes. Season with salt and pepper. Set aside until cool.
    Preheat oven to 450 degrees. Stuff boned leg of lamb with the kidney mixture.
    Close opening with a trussing needle and twine. Rub stuffed leg of lamb with oil; season with salt and pepper. Place diced vegetables, lamb bones and trimmings in a roasting pan.
    Arrange leg of lamb on top of vegetables, and roast in the oven for 15 minutes.
    Remove lamb, and cool.
    Also, remove twine before wrapping in pastry dough. Add 2 cups of water to the pan and boil to make 1 cup of lamb juice. Strain. Remove fat, and set aside.
    Roll out puff pastry to about 1/4 inch thickness. Brush surface with beaten egg.
    Place lamb on top and cover with dough, leaving shank bone uncovered. Decorate pastry with any trimmings. Brush dough with egg again. Reduce oven temperature to 350 degrees, and bake for 20 more minutes for medium-rare.
    Carve the lamb, and serve with the lamb gravy. Potatoes Savoyarde are served with this dish .
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