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Epicurious
House & Garden

Leg of Lamb Poached in White Wine Court Bouillon

By James Beard

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1 small leg of lamb, boned and tied
Garlic cloves, dried rosemary
1 bottle white wine (Pouilly Fuissé)
2 onions, stuck with cloves
1 carrot
1 stalk celery
1 tablespoon salt
1 teaspoon freshly ground black pepper
Sauce Soubise

Preparation

  1. Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary. Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes. Add lamb and bring liquid to a boil again. Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat. Serve with Sauce Soubise. With this, drink chilled Pouilly Fuissé.

TagsWhite WineWineAlcoholBeveragesFrenchEuropeanLeg of LambLambMeatMainDinnerNut FreePoachHouse & Garden
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