Leg of Pauillac Lamb with Vegetables in Escargot Butter
Step 1: Legs of Lamb
Trim the nerves and excess fat from the meat. Score the outside.
Rub the legs of lamb with coarsely ground black pepper and fleur de sel, then stud with savory.
Grill over coals, basting constantly with olive oil while cooking.
Season with fleur de sel when cooked.
Step 2: Vegetables
Place the unpeeled garlic cloves in a saucepan with olive oil. Cover and stew.
Peel and wash the carrots, and cut them into 1 1/4 inch (3 cm) slices.
Scrape the baby potatoes, then halve them. Wash, drain, and dry on a dishtowel, then season with fleur de sel.
Begin cooking the potatoes in a copper sauté pan in some frothy butter. Flavor with a garlic clove, and brown lightly.
Remove the leaves from the artichokes, and shape them, leaving enough of the stem to allow them to resemble bouquets of flours. Quarter and remove the choke. Place the artichokes into water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water) as they are prepared.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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