Ingredients

Leg of lamb, deboned, preferably secured with string;

1 wineglass of Marc de Bourgogne (or Cognac, Armagnac, Calvados, or other brandy);

2 to 3 dl of sweet white wine (eg. Montbazillac) depending on the size of the leg;

60 cloves of garlic;

2 dl of chicken or meat bouillon (salty version OK);

Salt & pepper.

Preparation

  1. Remove all of the fat from the lamb.
  2. Fill a large pot with water, bring to a boil, immerse the lamb, bring back to the boil, and cook for 10 minutes.
  3. Pat-dry the lamb and place in an oven dish that has a cover but leave uncovered.
  4. Heat the Marc or other brandy, pour over the lamb, and ignite to “flamber”.
  5. Add the wine, bouillon, garlic cloves, and seasoning.
  6. Cover the oven dish and place it in an oven preheated to 120 C or 250 F.
  7. Slow-roast for 4 hours if a small leg or 5 hours or even more for a large leg.
  8. Turn off the oven but leave the lamb in it to rest for 20 minutes before carving.