Lamb: April 2007 Archives

Roast Leg of Lamb Marinated with Garlic Confit

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legoflamb.jpgSubmitted By Pine Ridge Winery 

INGREDIENTS

  • 1 leg of lamb, shank and excess fat removed
  • 4 heads of garlic, cloves removed and peeled but left whole
  • 2 tablespoons shallots, minced
  • 2 tablespoons thyme, chopped
  • 1-2 cups olive oil
  • 2 bay leaves
  • 8 ounces flageolet beans soaked in water overnight
  • 1 carrot, split lengthwise
  • 1 white onion, cut in half
  • 6 ounces grapeseed oil
  • 8 ounces (1 stick) whole butter
  • 8 ounces chicken stock
  • 2 tablespoons parsley, chopped
  • Salt and pepper to taste

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