ROAST LEG OF
BABY LAMB BEAUMANIERE
small leg of lamb is stuffed and wrapped in puff pastry.
Beaumaniere is a restaurant in Les-Baux-en-Provence, France.
The owner was
very kind to share his recipe with Chefdecuisine.com.
1 small leg of
lamb (about 2 pounds)
2 lamb kidneys, cut into small cubes
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
1 tablespoon oil for roasting
2 tablespoons Madeira wine
cup diced vegetables (carrot, celery, onion)
1 1/2 pounds puff pastry
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
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
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 for this dish .