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The Hirshon Leg of Lamb, Gascony Style - Cuisse de Mouton Gascony

The Hirshon Leg of Lamb, Gascony Style – Cuisse de Mouton Gascony


  • One 5– to 6-pound bone-in leg of lamb
  • 8 cloves garlic, halved
  • 1 small black truffle, cut into batons
  • 12 anchovy fillets, packed in oil – TFD endorses only the Ortiz brand
  • Freshly ground black pepper, to taste
  • 7 ounces duck fat
  • Several sprigs of rosemary, thyme and parsley, minced into a paste
  • black truffle salt
  • 1 carrot, chopped coarsely
  • 1 onion, chopped coarsely
  • 1 turnip, chopped coarsely
  • 1 cup demiglace


  1. Preheat the oven to 350 degrees.
  2. Using a sharp knife, make 16 small incisions in the leg of lamb and slide the garlic halves into them. Make 8 more incisions around the surface of the lamb and insert black truffle batons into them. Make several broad incisions and push herb paste into them.
  3. Make 12 small incisions between the fat and the flesh of the lamb and slide the anchovies into them. The anchovies should stay near the surface of the meat. Season with pepper, to taste.
  4. Heat the duck fat over high heat in a heavy ovenproof pan large enough to hold the entire leg of lamb. Quickly sear the lamb on all sides then place the pan in the oven. Cover lamb with black truffle salt.
  5. Roast for 45 minutes, scatter the carrot, onion, and turnip around the roast and cook for another 40-45 minutes for medium-rare, or more, according to your preference.
  6. Remove the meat from the oven and let it rest in a warm place. Slice the lamb and serve with the demiglace sauce on the side and with potatoes sautéed in duck fat.
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