| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Saveur, sidebar |
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Attributes:
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Comments:
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I'm pretty much making up the recipe based on a concept in a sidebar of Saveur magazine. This recipe requires access to an open hearth fireplace. |
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Serving Suggestions:
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Ingredients:
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1 leg of lamb, bone in Several cloves of garlic Several sprigs of fresh rosemary Olive oil Kosher salt Freshly ground black pepper An open-hearth fire that has had a chance to build up a nice bed of hot coals. |
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Instructions:
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1. Trim any large amounts of fat from lamb. 2. Make a few slits in the lamb and insert chunks of garlic and/or sprigs of rosemary. 3. Coat the outside of the lamb with olive oil, then sprinkle liberally with salt and pepper. 4. Tie a string to the bone of the leg. Hang the leg in front of a hot open-hearth fire by the string (attached to a mantle or other suitable place). 5. Place a catch pan under the lamb to catch juices. 6. Give the lamb a gentle spin and watch it cook in front of the fire. Cook until done, probably about 2 hours. You will need to gently feed the fire a few times. |
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Related recipes:
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None |
2005-07-16