-
1
Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely chopped cloves garlic, and enough red wine to cover.
-
2
Marinate for 2 hours.
-
3
Arrange one half of the lamb slices on the bottom of a terrine or casserole.
-
4
The meat must be packed in to fit together tightly, so be sure select the right size casserole.
-
5
Add a layer of the chopped onion, bacon or salt pork, and remaining garlic with the parsley and a little thyme and basil, all mixed together.
-
6
Top with a few pieces of orange rind.
-
7
Arrange rest of meat in casserole, packing it tightly on top of the layer of seasoning.
-
8
Strain the marinade and add enough of the liquid to barely cover the meat.
-
9
Put strips of larding pork on top, cover and bake in a 325F oven for 2 hours.
-
10
Reduce heat to 300 and cook for another 1 1/2 hours.
-
11
Finally, reduce heat to 275F and cook for 1 hour.
-
12
This dish can be served either hot or cold.
-
13
Serve it with boiled potatoes and a crisp green salad.
-
14
With this, drink a red wine such as Chateau Cos d'Estournal.
