Leg of Lamb Poached in White Wine Court Bouillon

1. 1

   Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary.

2. 2

   Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes.

3. 3

   Add lamb and bring liquid to a boil again.

4. 4

   Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat.

5. 5

   Serve with Sauce Soubise.

6. 6

   With this, drink chilled Pouilly Fuisse.

* Per serving · 4 servings · Values may vary.

No additional tips available.