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LEG OF LAMB WITH GARLIC CREAM

Ask your butcher to trim the leg of lamb (cutting most of the fat off), to bone it and to tie it up. Season the meat by rubbing it with a mixture of salt, pepper and stripped thyme. Place in a casserole, in 1/2 cup of hot oil, brown on all sides. Meanwhile, dissolve the chicken stock cube in 1 cup of hot water then pour 2/3 of the liquid over the meat and add the garlic. Cover and cook for approximately 45 minutes. Stir regularly and turn the meat over. Take the lamb out of the oven, keep it warm on the serving dish. Pour the cream into the casserole, boil for 1 or 2 minutes, take off the stove, blend in a mixer then strain through a fine mesh sieve. Keep warm in the top of a double boiler. Spread some of this purŽe over the slices of bread. Broil in a hot oven (440 F). Take out of the oven and sprinkle with olive oil. Serve immediately with slices of lamb and the garlic cream in a sauceboat.
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1 leg of lamb (4 1/2 to 5 lbs)
1 lb peeled garlic  (approximatly 18 heads)
2 cups liquid cream
1 chicken stock cube
salt, pepper
thyme
1/2 cup olive oil + 2 tbsp
6 slices sourdough bread
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15
mn
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50
mn
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Restaurant
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Meat
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Daniel JOURDAN
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C™teaux d'Aix
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