Leg of Lamb à la Liégeoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Leg of lamb
- 5 juniper berries
- 1 liqueur-glass genièvre (juniper spirit)
Instructions
- Pot-roast the leg of lamb in an oval cocotte.
- A few moments before serving, add to the cooking liquor the 5 crushed and finely chopped juniper berries and a liqueur-glass of flamed genièvre.