Inspired by an old Languedoc-style carbonnade, this recipe combines leg of lamb with anchovies, red wine and pearl onions. New potatoes, garlic and peppered pork belly complete this generous dish with deeply Mediterranean flavours.
Un gigot d’agneau du Languedoc piqué d’anchois, mariné au vin rouge et à la sarriette, rôti avec des oignons grelots et accompagné de pommes de terre, d’ail et de lard.
Ingredients
1 leg of lamb
2.5 kg
4 anchovy fillets in oil
savory
1 bottle of Languedoc red wine
1 kg new potatoes
1 head of garlic
300 g peppered cured pork belly
500 g pearl onions
10 g granulated sugar
100 g butter
100 ml lamb jus
olive oil
salt
pepper
Preparation
1
Prepare the lamb
10 minTrim the leg of lamb. Cut each anchovy fillet in half and insert the pieces evenly into the meat on all sides.
2
Marinate the lamb
2 h 30 minMix a little olive oil with some red wine and savory. Coat and gently rub the lamb with the mixture. Place it in a covered dish and leave to marinate at room temperature for 2 to 3 hours.
3
Prepare the vegetables
20 minWash and dry the new potatoes without peeling them. Separate the garlic cloves while leaving their skins on. Cut the pork belly into slices about 1 cm thick, then into 2 cm lardons. Peel the pearl onions, season them with salt and sugar and toss well to coat.
4
Start roasting the lamb
20 minSeason the lamb with salt and brown it in olive oil on a roasting tray. Transfer to an oven preheated to 180 °C.
5
Add the onions and red wine
After 20 minutes, remove most of the excess fat and arrange the pearl onions around the lamb. When they begin to colour, gradually add the red wine, allowing it to reduce between each addition. Baste the lamb generously throughout cooking.
6
Cook the potatoes and pork belly
20 minBrown the pork belly in a sauté pan with a little olive oil. Once coloured, add the butter and allow it to foam. Add the potatoes and stir, then add the garlic cloves and season with salt. Cover and cook for 10 minutes, then uncover and continue cooking for another 10 minutes. Drain and keep warm under foil.
7
Finish the lamb and sauce
15 minAdd the lamb jus to the roasting tray and continue basting. Check the centre of the lamb with a thermometer; when it reaches approximately 45 °C, remove it from the oven. Leave the meat to rest on a rack for at least 15 minutes. Transfer the onions and roasting juices to a saucepan and add the juices released by the lamb while resting.
8
Reheat and serve
5 minReheat the lamb for 5 minutes at 180 °C. Reheat the potatoes and pork belly in a dry non-stick pan. Arrange the lamb on a warm serving dish, spoon over the jus and place the potatoes, garlic and lardons around it.
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