1. Preheat oven to 450 F. (230C)
2.Have your butcher crack the bones. Lay them in the roasting pan. Top with onion and garlic. The leg of lamb will be perfumed with their aroma during cooking.
3. Generously brush the lamb with truffled olive oil. Roast 10-15 minutes, then reduce heat 350F (180C). Continue roasting 35 minutes.
4.When cooked, put your finger between the bone and the flesh. If it is warm (which indicates a temperature between 40-45C), it's done!
5. Turn over the lamb to brown on all sides.
6. In the meantime, remove the accumulated fat from the pan and deglaze the juices with cold water.
7. Put this juice in a pan, and reduce it over low heat for about 30 minutes, to concentrate the flavors.
8. In a small saucepan, heat the butter. Add the shallots and sweat them over low heat for 2-3 minutes. Add the jus to the shallots, and when it boils, add the cream. Continue cooking over low heat.
9. When the sauce has reached a syrupy consistency, stir in the morels. Bring to a boil, boil 1 minute, and then remove from fire. Serve the ragout with the lamb, accompanied by fresh tagliatelle cooked al dente or good rice.
My advice: Cooking the lamb takes two steps. The first is to color the outside of the lamb, and the second is to cook it inside. It should be eaten when still rosy and juicy inside!
I recommend 10-15 minutes of cooking for each pound (500g) of meat.
|
