GIGOT AU PISTOU

Source: GIGOT AU PISTOU (French Cookery, pages 60/61)

Ingredients:

2 kg/ 4 lb

leg of lamb

75 g/ 3 oz

butter

500 g/ 1 lb

potatoes, peeled and cut
into 5 mm/ 1/4 inch slices

5 Tbsp

olive oil

freshly ground sea salt
and black pepper

small sprigs

of fresh rosemary

For the pistou:

125 g/ 4 oz

streaky bacon
rashers, chopped

3 cloves

of garlic

2 tsp

finely chopped fresh basil

1 Tbsp

finely chopped fresh parsley

  1. Make the pistou: mix together the chopped bacon, crushed garlic, chopped fresh basil a parsley in a small bowl.
  2. Make an incision in the leg of lamb up to the bone and place pistou mixture inside. Pull the sides of the joint together to enclose the stuffing. Sew it up with a trussing needle and string.
  3. Spread the lamb with 50 g/ 2 oz of the butter and place in a roasting pan. Cook in a preheated oven at 180 °C/ 350°F/ Gas Mark 4 for 2-2 1/2 hours, according to how pink or well done you like your lamb.
  4. Add the potatoes to a pan of boiling salted water and cook for 4-5 minutes. Drain well. Just before the meat is cooked, heat the remaining butter and oil in a frying pan and then sauté the potatoes, turning frequently, until crisp and golden. Season with salt and pepper. Remove the string from the lamb, and serve garnished with small sprigs of rosemary, with the sautéed potatoes. If wished, you can use the meat fat to make some gravy.

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