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320 Meat
>> Tip:
Classic Roquefort has the aroma
of milk, nuts and raisins, a spicy
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52%. A good quality Roquefort is
characterised by its smooth rind
and its “blueness”. The presence
of “Surchoix” or “Selectionné par
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Fromage de France” on the label is
a further indicator of a top quality
cheese.
Automatic programme Roast
with moisture Step 2
Automatic programmes » Meat
» Lamb » Leg of lamb »
Roast with moisture
Duration: 215 minutes
Step 2
See roasting table on p.447
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Rack: 2
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1
Chop the Roquefort, walnuts
and prunes and mix well.
Season with salt and herbes
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mixture along the inside of the
meat. Secure it with cocktail
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gether the oil with the salt and
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2
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in the red wine and stock. Roast
alongside the meat (see below
for settings).
3
Strain the meat juices,
thicken and season to taste.
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Ingredients
1 leg of lamb, off the bone
100 g Roquefort
100 g walnuts
100 g prunes, stoned
Salt
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Salt
Pepper
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1 stick of celery
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250 ml red wine
250 ml stock
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Cocktail sticks or kitchen
string
