Gigot dAgneau Andrew

Ingredients

• 5 pound leg of lamb
• 1/2 cup clarified butter
• 2 medium onions, chopped
• 1 medium carrot, chopped
• 1 leek, chopped
• 2 cups plus 3/4 cups cold water
• 1 sprig parsley plus 1 tablespoon chopped parsley
• 2 bay leaves
• 1 teaspoon crystallized salt
• 1 cup bread crumbs
• 2 oranges, rinds peeled, piths removed, pulp segmented
• 2 teaspoons arrowroot mixed with 1/4 cup water
• 1/4 cup granulated sugar
• 5/8 cup Grand Marnier
• All-purpose flour, to dust
• Freshly ground salt, to taste
• Freshly ground white pepper, to taste

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