Leg of Lamb Shot with Madeira

Updated at: Sun, 09 Jun 2024 20:12:49 GMT

Step 1

The day before, combine in a large bowl the madeira, brandy, garlic, cloves, thyme, salt and ground pepper. Also, buy a syringe with a big needle (veterinarian size) at your drugstore.

Step 2

The next morning (you will cook the leg of lamb in the evening) strain the mixture through a cloth. Then fill the syringe strained juice and start shooting the leg of lamb in many places. It should rest on the bottom on the dish in which it will cook.

Step 3

Part of this liquid will flow out of the meat which is now chock full of delicate aromas. It will be part of the gravy. Now to prepare a leg lamb is a very personal thing.

Step 4

The great chefs used to say: 15 minutes per pound; but today, we tend to eat rarer meats and as far as I am concerned, 8 to 10 minutes are enough, provided the oven be very hot— 470°F. If you have a spit, make it tum , if not bake in a dish; in any event, baste abundantly and frequently.

Step 5

At the same time, boil in water the cloves of garlic which you have detached from the bulb BUT NOT PEELED. Peel them when they are cooked, crush them with a fork and combine them with the gravy at the bottom of the dish. I suggest skimming off part of the fat before you serve.

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