La Gasconnade
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Roasted leg of lamb served with garlic puree.
Ingredients:
Procedure:
1. 1. Place the slices of anchovies across the meat (they will spread around the meat during the baking process and create the same effect as if we were preparing the meat on a spit)
3. Place the baking dish in an oven preheated to 230 °C and bake for 20 minutes, then reduce the temperature to 180 °C and bake for a further 15 minutes
4. During the baking process, prepare the rest of the garlic by peeling and scalding it with boiling water; cool the almost cooked garlic cloves in cold water, then dry them well
5. In a saucepan, heat the broth, the juice from the meat and the garlic, let some of the water boil, make a puree
6. Serve the roasted meat with the puree warm.
