Leg of Lamb - English Style
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INGREDIENTS 3-½ quarts water
4 teaspoons coarse salt
2 onions, peeled and quartered
2 carrots, peeled and sliced
4 sprigs parsley
1 sprig thyme
1 bay leaf
2 stalks celery
3 peppercorns
3-½ pounds leg of lamb, excess fat removedBring the water to a boil in a pot large enough to hold the lamb comfortably. Add the salt, onions, carrots, parsley, thyme, bay leaf, celery and peppercorns. When the liquid is boiling rapidly, add the lamb and cook 14 minutes per pound at a very slow, even boil. Skim off any foam that rises.
When the cooking time is up, remove the pot from the heat, but leave the lamb in the liquid an additional 10 minutes, then lift it out and carve into thick slices (they will be nice and rare). Sprinkle with salt and pepper, place on a hot platter, and serve.
Serve with Baked Potatoes with Tomatoes and a Green Salad.
NOTE - This plain dish can be livened up, if you like, with a
Garlic Mayonnaise
Serves 5 to 6
Gribiche Sauce, served in a sauceboat on the side.
Also see Sauces