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Bordos lamb (gigot a la bordelaise)
6 servings
Stuff lamb with thin pieces of ham and anchovy fillet, dipped in parsley greens, crushed with garlic, shallots. Bandage the lamb leg with twine and fry in a roaster in pork lard over low heat with onions, carrots and veal. Add parsley greens, thyme and 1 bay leaf. Pour in the wine. Close the roasting pan with a lid and keep it on fire for another
1. 5 hours. Free the lamb leg from the rope and put it with the veal on the heated dish. Drain the sauce, cool and, having removed the fat, reheat and pour the meat over it. Serve the meat cut into pieces with boiled potatoes, beans, boiled vegetables, sprinkling parsley on top.
Stuff lamb with thin pieces of ham and anchovy fillet, dipped in parsley greens, crushed with garlic, shallots. Bandage the lamb leg with twine and fry in a roaster in pork lard over low heat with onions, carrots and veal. Add parsley greens, thyme and 1 bay leaf. Pour in the wine. Close the roasting pan with a lid and keep it on fire for another
1. 5 hours. Free the lamb leg from the rope and put it with the veal on the heated dish. Drain the sauce, cool and, having removed the fat, reheat and pour the meat over it. Serve the meat cut into pieces with boiled potatoes, beans, boiled vegetables, sprinkling parsley on top.
carrots - 2 pcs., parsley greens - 1 tbsp. spoon, garlic - 2 wedges, bay leaf - 1 pc., veal - 0.5 kg, lard - 50 g, onions - 6 pcs., ham - 100 g, sweet red wine - 700 g, lamb - 2 kg, thyme - 1 tbsp. spoon
