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LEG OF LAMB WITH VEGETABLES
The leg of lamb is braised then glazed in the oven, the vegetables end up cooking in its juices. Lard the meat with very thin slivers of garlic. Place in a braising pan, brown on all sides in 1 tablespoon of oil, cover. Plan to cook for 15 minutes per lb, on a low heat. Season with salt and pepper, add the bouquet garni. Dice all the vegetables (small cubes), slice the beans, shell the peas. Boil the vegetables separately, in salted water, keep them firm. Cook the potatoes and onions in half butter, half oil. Remove the lamb from the braising pan, place in a hot oven. Degrease the juices from the pan and baste the lamb with the cooking fat for 10 to 12 minutes. Strain the cooked vegetables, put them in the juice adding 2 tablespoons butter. Cover and fry rapidly. Towards the end, mix the browned onions and potatoes to the rest of the vegetables. The lamb should be medium rare, to be sliced and served with the vegetables.
