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RUSSELL'S RECIPES have been tested over the years in a notably inefficient kitchen. They have proven their reliability and can withstand late-arriving guests, mismatched cutlery, and requests for Coca-cola, beer, or iced tea.

Monday, March 26, 2007

Outrageous Garlicky Lamb

Leg of lamb
70 peeled cloves of garlic
Cognac, armagnac, or bourbon ( to flambe the beast)
Sweet white wine such as Sauternes
Salt and pepper
Goose fat or olive oil
Large, heavy casserole with lid

Boil enough water to cover lamb, and boil leg of lamb for 15 minutes. Take out and pat dry. Spill out water (the boiling takes away much of the fat). Brown the lamb on all sides in goose fat or olive oil. Pour a small glass of cognac or any other spirit over lamb, set aflame, and wait until the fire goes out. Put the gloves of garlic into casserole with two glasses of sweet white wine, salt and pepper. Cover and simmer for about four hours over a low flame. The lamb will be tender enough to eat with a spoon. The garlic cloves do not fall apart.

Superb with red Burgundies of any age including the old and frail, the young and vigorous.

Russell Hone