Leg of lamb and its crozets in Beaufort

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Leg of lamb and its crozets in Beaufort

Leg of lamb and its crozets in Beaufort







Leg of lamb and its crozets in Beaufort
Leg of lamb and its crozets in Beaufort


Ingredients
Number of people
-
6
+

1 leg of lamb of about 3 kilos

150 g crozet

750 g summer beaufort (it is the most fragrant)

1 bottle of white wine "roussette de Savoie".

10 shallots

5 cloves of garlic

1 bouquet garni

300 g bacon

2 tablespoons olive oil

20 cl of liquid fresh cream

1 pinch of salt

1 pinch of pepper




Preparation
TOTAL TIME: 2H20
Preparation: 20 min
Cooking time: 2 h
Step 1
Sauté the leg in a tablespoon of olive oil with 3 or 4 shallots.
Step 2
Once it is browned on all sides, add water (about 3 to 4 cm high), salt and pepper.
Step 3
Bake with or without lid for 1h30 and above all water the leg regularly
Step 4
Meanwhile, boil a large pot of salted water. Dip the crozets for 15 min and drain.
Step 5
In a firm sauté pan, put the 2nd tablespoon of olive oil in.
Step 6
With the bacon, sweat them, then add the rest of the chopped shallots to sweat too, then the bottle of white wine of Savoy and let reduce by half. Season with salt and pepper.
Step 7
At the last moment, put the Beaufort cut into strips, with 3 or 4 ladles of the cooking juice from the leg without stopping stirring and once the Beaufort has melted put the crème fraîche and serve immediately.
Step 8
GOOD APPETITUS!
Author's note
For the leg, the cooking time will vary according to your taste more or less pink.

I add my grain of salt

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