Gigot D'Agneau Andrew

Recipe Ingredients

5 lbs	2270g / 80oz	Leg of lamb
1/2 cup	99g / 3.5oz	Clarified butter
2 cups	125g / 4.4oz	Onions - chopped (medium)
1 cup	110g / 3.9oz	Carrot - chopped (medium)
1		Leek - chopped
2 cups	474ml	Cold water - plus
3/4 cup	177ml	Cold water
1 section		Parsley - plus
1 tablespoon	15ml	Chopped parsley
2		Bay leaves
1 teaspoon	5ml	Crystallized salt
1 cup	146g / 5.1oz	Bread crumbs
2		Oranges - rinds peeled,
		Piths removed, pulp segmented
2 teaspoons	10ml	Arrowroot - mixed with
1/4 cup	59ml	Water
1/4 cup	49g / 1.7oz	Granulated sugar
5/8 cup	148ml	Grand Marnier
		All-purpose flour - to dust
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Carefully remove bones from lamb, except for the last "shin" bone. Scrape meat off bones. Preheat oven to 350 degrees.

In a large saucepan, add 1/4 cup clarified butter and onions, carrots, and leeks. Stir and add in bones and 2 cups cold water. Raise heat and bring to a boil, then lower to a simmer and reduce by half. Season with sprig of parsley, bay leaves, and crystallized salt.

Heat small frying pan. Add bread crumbs and pour remaining butter on top. Cook gently. Add orange segments and continue to cook. Meanwhile, combine orange rind and 3/4 cup water in small pan and bring to a boil. Add arrowroot and sugar and reduce to low heat until it begins to thicken to a glaze. Transfer bread crumbs and orange segments to a mixing bowl. Season stuffing with Grand Marnier, salt, white pepper, and chopped parsley.

Stuff lamb and close pouch with skewers, lacing up with string in between, like a big boot. Make shallow diagonal slashes over top of lamb. Season flour with salt and pepper. Dust lamb with flour. Place in baking dish and roast for 1 hour 40 minutes.

Remove lamb from oven and place in a bain marie (small baking dish set in a larger baking pan which is filled half way with water). Increase heat to 500 degrees and cook for another 15 minutes. Baste with orange glaze.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0177) - from the - TV FOOD NETWORK

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