What to buy ?
For lamb :
One full leg of lamb (gigiot) - 1 carrot – 2 sticks of celery - 200 gm of mushroom - 2 cube Beef extract - 200 ml white wine - Puff pastry - oil – butter.
For white sauce :
½ lt of milk – 50 gm butter - 2 to 3 tablespoon of flour - salt and pepper - 1 pinch of muscade - Paremesan .
150 gm of rice - 100 gm of peas
How to do ?
1)Heat a casserole, you are going to rissole chopped carrot and celery with butter and 3 tablespoon of oil and add chopped mushroom. Add now full leg of lamb. Cook it two sides gloden color. Pour white wine and 1 glass of hot water in which you have melt the beef extract. simmer over a gentle heat. When the leg come soft remove from the fire.
2) Pass the liquid through a sieve. Separate vegetables and liquid.
3)Prepare Thick white sauce (Béchamel)
a) In a pan, melt butter(low heat).
b) Add little by little the flour into the melted butter.
c) Add slowly milk, stirring constantly.
d) Continue cooking slowly until smooth and thickened.
e) Add salt, pepper and 1 pinch muscade and parmesan.
4)Keep the full leg in a plat and coat 2 sides with white sauce.
5) preheat oven 200°
6) Roll the full leg of lamb with puff pastry and Put the packaging into the oven for 25 – 30 minutes.
7)cook the Rice and peas sepeartly.
8) serve with full leg lamb , rice , peas vegetables, and lamb extract. In a separate bowl