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Lamb Avignon

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  Lamb leg 4 Pound (1 Leg, 1.8 Kilogram)
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Garlic 2 Clove (10 gm), skinned and crushed
  Onions 3 , skinned and sliced
  Carrots 3 , pared and sliced
  Red wine 1⁄2 Pint (300 Milliliter)
  Green bacon 4 Ounce, rinded and diced (100 Gram)
  Oil 30 Milliliter (2 Tablespoon)
  Brandy 30 Milliliter (2 Tablespoon)
  Orange 1⁄2 Small, rind pared thinly
  Bouquet garni 1
  Water 1⁄2 Pint (300 Milliliter)
  Black olives 10
  Flour 30 Milliliter (2 Level Tablespoon)
  Salt To Taste
  Pepper To Taste

Cut the meat from the bone and divide it into 5-cm (2-in) pieces.
Put the meat in a dish with the chopped parsley, garlic and seasoning.
Sprinkle half the sliced vegetables over the meat and pour on the wine.
Leave to marinade for about 6 hours, stirring now and again.
Strain the marinade ingredients from the meat and reserve the liquid.
Lightly fry the bacon in the heated oil in the uncovered pressure cooker, then remove the bacon and fry the meat and vegetables until they are well browned.
Pour on the brandy and set it alight, then add the marinading liquid, orange rind and bouquet garni.
Pour on the water and put on the lid.
Bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure quickly.
Remove the bouquet garni.
If wished, the gravy may be thickened.
To do this, mix the flour to a smooth cream with a little cold water.
Stir in a little of the hot gravy, then add the mixture to the cooker.
Bring the gravy to the boil, uncovered, stirring until it thickens.
Add the black olives and serve.
Haricot beans make an excellent accompaniment to this dish.

Recipe Summary

Main Dish

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Lamb Avignon Recipe