Garlic Lamb Roll-ups

Tranches de Gigot à l'ail

or

Garlic Lamb Roll-ups

Debone 2 slices of lamb leg, ~1/3# each.

Slice garlic and cover each piece of lamb, then roll up.

Lightly dust each piece with flour.

In a deep pan on high heat, brown the lamb on all sides in oil.

Remove the meat, and brown:

1 chopped onion

2 diced carrots

Deglaze with 20 cl white wine.

Add, and stir to mix:

1 tsp honey

1/2 tsp thyme

1 tsp piment d'Espelette

1 tsp cumin

salt

pepper

Then add:

Bones from the lamb slices

Rolled lamb pieces

Enough broth to almost cover the bones (if needed).

Lower the heat to very low, cover, and cook ~2 hours.

Check occasionally, and turn/baste the meat, adding broth as needed.

This was fantastic with roasted potatoes!

We started with steamed artichoke dipped in Toum (aioli without the eggs).