Cut the lamb into large cubes. Put into a casserole with the onions, garlic cloves, skinned, seeded and diced tomatoes, bouquet garni, celery, orange rind and pepper. Pour in the wine and the olive oil and leave to marinate for 4 hours. Meanwhile, dice the bacon and the pork rind. Soak into 3 1/4 pints of cold water. Boil for 5 minutes, drain, rinse under running water. After marinating 4 hours, add the bacon, the rind, both stock cubes and the salt. Add cold water, 1 inch above the level of the meat. Work the flour with a little water in a bowl, make a rope of dough and place onto the edge of the casserole to keep the steam inside, cover with the lid. Bake for 3 hours in a preheated oven (200F). Skin the garlic, soak for 5 minutes into 4 1/3 pints of boiling water, take out and drain. Repeat 4 times. Drain, put through the mixer with 3 tablespoons of olive oil. Cut thin slices of French stick, toast, spread with the garlic purÄe, put under the grill again. Serve the stew in hot deep dishes with the garlic cro₧tons.
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1 leg of lamb, weighing about 10 lbs, boned
14 oz slightly salted rasher bacon
1 bouquet garni
2/3 lb pork rind
3 pints strong red wine
2 onions, chopped
4 cloves garlic, skinned and flattened
1 orange rind
4 tomatoes
1 stalk celery
2 beef stock cubes
1 1/3 cups flour
salt, pepper
3 tbsp olive oil
1 tbsp coarsely ground pepper
Bread:
5 heads garlic
3 tbsp olive oil
3/4 French stick
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15
mn
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180
mn
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Roger VergÄ recommends a red Bandol with this dish.
