Lamb à la Perigourdine

Evelyne Prêt's recipe
adapted for the U.S.A by Judy O'Shea

serves 8

1 cup water
2 1/2 cups flour
1/2 teaspoon salt
1 leg of lamb, bone in
1 large onion, roughly chopped
1 bouquet garni (bay leaf, thyme, rosemary)
3 tablespoons olive oil
2 tablespoons cognac
1 liter bottle of Montballsiac wine (or another dry sauterne)
2 bulbs garlic, separated but still in their "chemises"

Make a dough of the flour, water and salt to seal the lid of a heavy casserole. Knead it until it holds together well, adding more flour if necessary during the kneading. Put it aside covered with a towel so it doesn't dry out.

Preheat the oven to 325 degrees. On the stove top bring a pot of salted water large enough to hold the leg of lamb to a boil with the onion and bouquet garni. Let boil 10 minutes and add the leg of lamb. Return to boil, lower heat and simmer about 15 minutes. Remove the lamb and dry well. (Reserve the water to cook other vegetables). Put the olive oil in the bottom of a heavy casserole that has a tight-fitting lid. Place the lamb in the casserole and flambe the meat with cognac that has been heated in the microwave for 15 seconds. When the flame has died, pour in the wine and sprinkle the cloves of garlic over the meat. Bring the liquid to a boil, remove from the heat and put on a lid. Form a thick rope with the dough, long enough to seal the edge of the casserole. Put the sealed casserole with the lamb and wine in the oven for at least 4 hours. The dough lets the steam pass but not too much. To serve, pull the meat off the bones and put back in the juices. Serve the lamb with the juices, garlic cloves, cooked dough and some potatoes. Potatoes au gratin are traditional.

This is, without question, the best lamb I've ever eaten. Can't describe the pleasure of this succulent meat, almost a confit.