Leg of lamb and gratin recipe
Some history
Agneau des Pyrénées: this registered trademark refers to lambs from Pyrenean ewes, perfectly adapted to the harsh conditions of the mountains. These Tarasconnaises, Barégoises, Castillonaises and other typical breeds are all reared on human-sized farms.
Ingredients
- 1 leg lamb (boned) around 1,5kg
- 2kg potatoes
- 4 garlic cloves
- 1/2l cream
- 150g Beaufort
- A large handful of hay
- 25g butter
- 1/2 teaspoon grated nutmeg
Preparation
The lamb:
Season the lamb with salt and pepper before cooking.
Roast the meat for about 20 to 25min, then add the hay and roast for a further 20 min or so.
Once the meat is cooked, cover the leg in foil and leave to stand for 40 min.
The gratin :
Peel and slice the potatoes 2-3 mm thick. Do not wash them!
Grease the bottom of the saucepan, add the potato slices then the milk, cream, crushed garlic, salt and pepper.
Add the grated nutmeg, bring to the boil then simmer for 45min.
Pour into a gratin dish, sprinkle with 150g Beaufort and grill.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.