Musketeer Roast

Category: Meat dishes

Ingredients
leg of lamb	1 PC
garlic	1.5 heads
thyme	4-5 branches
dry juniper berries	10-15 pcs
salt, mixture of five peppers	taste
chicken or vegetable broth	350-500 ml
carrot	1-2 pcs
potatoes	1 kg
olive oil	2-3 tbsp

Cooking method

🔗
Aramis jumped up, grabbed the letter, read, or rather, swallowed it; his face was shining.
“The servant seems to have a beautiful style,” the messenger said casually.
- Thank you, d'Artagnan! - cried Aramis in complete frenzy. - She had to return to Tours. She didn't cheat on me, she still loves me! Come here, my friend, come here, let me hug you, I'm choking with happiness!
And both friends began to dance around the venerable John Chrysostom, bravely trampling the dissertation pages that were scattered on the floor.
At that moment Bazin entered, carrying spinach and eggs.
- Run, unfortunate! - cried Aramis, throwing his skufeyka in his face. - Go back where you came from, take these disgusting vegetables and vile eggs! Ask the stuffed hare, the greasy capon, the garlic lamb roast, and four bottles of old burgundy!
Bazin, looking at his master and not understanding anything about this change, melancholy dropped the eggs into the spinach, and the spinach on the parquet.
Alexandre Dumas "The Three Musketeers"
1. Cut a leg of lamb: make an incision along the bone and carefully cut it (up to the knee joint), being careful not to cut through the meat.
2. Chop garlic (0.5 heads), grate the inside of the meat with it, salt, pepper, sprinkle with crushed juniper berries and thyme leaves. Wrap the meat around the remaining bone in the shape of a ham. Tie the meat with culinary thread if necessary.
3. Cut the carrots into circles and line the bottom of the mold with them. Lay meat, potatoes and a whole head of garlic on top. Pepper again, add a couple of thyme sprigs.
4. Pour the meat with hot broth, sprinkle with olive oil and bake for 1.5-2 hours. The first 40 minutes covered or foil.

Time for preparing:

2.5 hours

Cooking program:

oven

National cuisine

french

Note

Within the framework of this competition, it was impossible not to mention the work of the great writer, talented culinary specialist and gourmet Alexander Dumas. In his works, he often mentions a wide variety of dishes. He even took on the task of compiling The Big Culinary Dictionary, which included more than 800 short stories on culinary topics. Here I ventured to present to your court one of these dishes in a modern interpretation.