Recipe: Two more recipes for you

Since lamb is also renowned in that area here are a couple recipes using lamb for you:

Lamb "Persille"

Recipe By : Fernande Garvin

5 pounds Leg of lamb
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 slices Salt pork -- thin slices
1/2 cup Fresh bread crumbs
1/8 cup Finely chopped scallion -- (white part only)
1 small Garlic clove -- finely chopped
1/8 cup Finely chopped parsley
1/3 cup Dry white wine
1/3 cup Consomme

Salt and pepper meat. Wrap meat in salt pork slices. Place in baking dish and bake at 400 degrees for 45 minutes, turning once. In a bowl, combine bread crumbs, scallion, garlic, and parsley. Mix well. Add mixture to pan and continue baking for 10 minutes, or until bread mixture is golden. Remove meat from pan and cut into thin slices. Arrange slices on heated serving dish and keep warm.
Meanwhile, add wine and consomme to pan. Bring to boil over brisk flame. Reduce flame and simmer for 5 minutes. Cover slices of meat with mixture from pan. Serve hot with sauteed potatoes.Suggested Wine: A red Bordeaux.

Lamb Stew - {Navarin De Mouton} 2 pounds Lamb shoulder -- cut for stew
2 tablespoons Butter
1/4 teaspoon Granulated sugar
1 tablespoon Flour
2 cups Lukewarm water
1 cup Consomme
1 medium Onion -- studded with
1 Clove
1 Bay leaf
1 pinch Thyme
1/2 teaspoon Salt
1/4 teaspoon Pepper
12 medium Potatoes -- peeled and quartered

In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until browned on all sides. Add sugar and cook for 3 minutes, stirring constantly. Pour fat off pan. Sprinkle meat with flour, and cook until brown, stirring constantly. Stir in water and consomme. Add onion, bay leaf, thyme, salt, and pepper. Bring to boil. Cover and simmer for 1 hour. Add potatoes. Cover and continue simmering for another hour. Serve hot.

Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin
1958