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The Caterer

Milk-fed lamb from the Pyrenees, 'barigoule and bergamot' – by Pascal Aussignac

11 September 2006
Milk-fed lamb from the Pyrenees, 'barigoule and bergamot' – by Pascal Aussignac

Ingredients (Serves eight)

2 legs of milk-fed lamb on the bone
Salt and pepper
100g Bayonne ham, diced
200g shallots, chopped
200g carrots, chopped
3 cloves garlic
12 baby artichokes
4 sprigs thyme
500ml dry white wine
Juice of 1 bergamot orange
50g pitted black olives, chopped
20g honey
1 lemon
100ml olive oil

Method Preheat the oven to 200°C. Sweat the shallots, carrots, ham and garlic in olive oil until softened.

For the barigoule jus, turn the artichokes and add them to your vegetables. Stew them for a few minutes and deglaze with white wine. Add thyme and leave to simmer for about 15 minutes until cooked.

For the lamb, season the legs, sear in olive oil. Roast them in the oven for about 20-25 minutes (depending on the size). Take them out of the dish, then deglaze with the bergamot juice. Leave to rest.

Reduce the barigoule jus, add the honey, lemon juice and black olives. Check the seasoning.

Carve the legs and place them on a serving dish. Add the artichoke, the vegetables and their juice.

Pascal Aussignac, chef-patron, Club Gascon, London

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