Leg of Lamb Gascon Style
Ingredients
- 1 Pound fresh morel mushrooms
- 2 Tablespoons olive oil
- 2 shallots, diced
- 2 cloves garlic, diced
- 6 Tablespoons madeira
- 6 Tablespoons veal demi-glace
- 1 bay leaf
- 1 sprig thyme
- 2 Teaspoons cornstarch
- One 5- to 6-pound bone-in leg of lamb
- 8 cloves garlic, halved
- 12 anchovy fillets, packed in oil
- Freshly ground black pepper, to taste
- 7 Ounces duck fat
- 1 carrot, chopped coarsely
- 1 onion, chopped coarsely
- 1 turnip, chopped coarsely
- 1 Cup duck and veal demi-glace
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