Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
Preparation: 15 min
Cooking time: 7 hours
Serves 6-8
- A large leg of lamb, deboned and trussed
- 8 quinces
- 4 onions
- 8 cloves of garlic
- 60g butter
- 4 dessert spoons of olive oil
- 100ml of dry white wine
- 3 sprigs of thyme
- 2 bay leaves
- A few leaves of sage
- salt
- ground pepper
Have you butcher debone and truss the leg of lamb.
Heat the butter in a frying pan and brown each side of the leg equally. Place to one side.
Preheat the oven to 150°C (gas mark 5). Peel and chop the onions and garlic. Heat two dessert spoons of olive oil in a casserole dish and cook the onions and garlic until they soften, for about 5 minutes. Add the leg of lamb to the casserole dish with the aromatic herbs. Season with salt and pepper., douse in white wine and the rest of the olive oil, and stir. Cover the casserole dish and cook in the oven for 7 hours. You could also cook it on a very low hob.
After 6 hours, cut the quinces into quarters, peel them and boil them for half an hour in salted water. Dry the quinces and remove the core and pips, then add the quarters to the casserole dish. Leave to cook for another 30 minutes.
Place the leg of lamb on a serving tray, surrounded by the quinces. Reduce the juices over a high heat and serve in a gravy boat.
Our tip: check the liquid level during cooking. If necessary, add some stock (made with chicken stock diluted with very hot water).
Pairing: Côte-Rôtie
Recipe from Cuisine et Vins de France
