Le gigot d’agneau à la crème d’ail rose de lautrec from Magrets & Mushrooms: More Country Recipes fr
There is something celebratory about a leg of lamb, however it is prepared, whether simply roasted, slow-cooked for 7 hours, or baked with anchovies as in Gascony. Its affinity with garlic is undis...
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Ingredients
- 500 ml whole milk
- cornflour, Maizena or similar (optional)
- salt
- pepper
- 2 tbsp olive oil
- 3 whole heads of Lautrec garlic
- 1 gigot weighing about 1.5 kg
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