Lamb! Lamb! Lamb!

yes– Lamb won out on the “what to cook for my dad” list. It was a leg of lamb stuffed with a pork and herb stuffing, braised in wine and stock accompanied with buttered brussells sprouts and stuffed mushrooms. Also known as: Gigot ou épaule de pré-salé, farci (stuffed leg of lamb), stuffed with farce de pork (pork and herb stuffing) cooked Braisé (braised) with champignons farci (stuffed mushrooms) and choux de Bruxelles étuvés au buerre ( Brussels sprouts braised in butter). Yep- a mouthful and Oh. So. Yummy!

So I was up at 7 in the morning last week Thursday to get the dinner going being that I had to work in the afternoon and I needed at least 4 hours just for the lamb and about an hour each for the sides. Is that dedication or sheer craziness? I’ll leave that one to you.

This was my second time boning a leg of lamb. The first time was when my brother and nephew came to visit and I must say that I not only butchered the leg (and not in a good way) but I also overcooked it. Epic fail. I figured a take two was in order. With help from my dad on the best angle to get the bone out, I was able to cut the sucker out AND butterfly the meat a bit to help get the meat even. Then the stuffing was piled on and the hard task of rolling and bundling the lamb commenced. I think I may have put in too much stuffing but it was oh so good! I think it turned out pretty good!

Diptic

Julia is ALL about B-U-T-T-E-R!

The stuffed lamb braised for about 4 hours in a delicious red wine, beef stock, and veggie based broth, turned it every 30-45 minutes. After that– it’s done! Too easy!

The photo really doesn’t do the dish justice but you can see the Brussels Sprouts and the deliciously cheesy stuffed mushrooms!

I absolutely recommend a crunchy french baguette to sop up the rich, delicious juice from the meat!

Needless to say…we were stuffed. And HAPPY!

Bon Appetit!

Diptic-1

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