At Easter, it’s impossible to miss the traditional leg of lamb. To succeed, nothing better than the recipe developed by chef Alain Ducasse, but be careful, you will have to be patient. Cooked for several hours, the meat is so tender and tender that it can be served … with a spoon. To top it off, the chef’s leg of lamb is delicately flavored with thyme and bay leaf, which give it even more flavor. In the kitchen !
Alain Ducasse’s 7-hour leg with a spoon recipe
The ingredients of the recipe:
For the dead dough
- 300 g of flour + 3 tablespoons
- 1 pinch of fine salt
- 1 egg
For the leg of lamb
- 1 leg of lamb of 1.4 kg
- Fine salt
- Pepper
- 1 head of pink garlic
- 1 onion
- 1 carrot
- Olive oil
- 2 bards of bacon, 2 mm thick
- 10 cl of dry white wine
- 25 cl of light veal stock
- 1 sprig of thyme
- 1 bay leaf
The preparation steps:
For the dead dough
- Place the flour and the pinch of salt in the food processor bowl. Crack the egg into a ramekin and add it. Measure 15 cl of water in a graduated glass and pour it into the bowl of a food processor. Operate the device until an elastic dough is obtained.
- Spread a piece of cling film on the work surface, lightly flour it and pour the dough over it. Wrap it in the film as if for a papillote. Let it rest for at least 1 hour in the refrigerator.
For the leg of lamb
- Remove all traces of paper, buffer and bad fat from the leg.
- Tie the saddle of the leg in two or three places to hold the meat. Salt and pepper generously on both sides.
- Separate the garlic cloves. Peel the onion and carrot. Wash the carrot, cut it in four lengthwise, then into small cubes (mirepoix). Cut the onion in half and chop it.
- Heat two tablespoons of olive oil in the casserole dish. Add the leg on the rounded side. Brown it for 5 minutes over high heat on all sides, sprinkling it with oil.
- Remove the leg from the casserole dish and place it on a dish.
- Place the garlic cloves, carrot and onion in the casserole dish, salt. Add the bacon and brown for 1 minute over low heat, stirring. Sprinkle with white wine, mix, then let it evaporate completely over medium heat, without letting it burn.
- Put the leg back into the casserole dish, rounded side up, placing it on the vegetables. Pour the veal stock around. Add the thyme and bay leaf.
- Clean the edges of the casserole dish with a damp brush and bring to a boil.
- Lightly flour the work surface and roll the dead dough, stretching it to form a sausage 2 cm in diameter.
- Preheat the oven to 120 ° C (th. 4). Cover the casserole dish and run a wet brush around the lid.
- Place the strand of dough on the edge of the lid, pressing down to seal it well with the casserole dish. Bake and cook for 7 hours.
- At the end of cooking, take the casserole dish out of the oven. Peel off the dough with a knife, open the casserole dish and run a wet brush around the edges. Remove the strings from the leg and serve with a spoon.
Read also :
⋙ Easter chocolates 2021: our gourmet selection
⋙ 5 tasty and easy-to-make Easter desserts
⋙ How to successfully cook leg of lamb