Recipe no. 258 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 127.
Ingredients
- leg of lamb
- bacon
- onions
- potatoes
- parsley
- garlic
Preparation
- PreparationBone and tie the leg of lamb.
- Cooking in the ovenPlace it in a drip pan with a little grated bacon on top. Cook it this way three-quarters through in the oven, then season.
- Garnish and serviceAdd 2 dozen pearl onions and as many small new potatoes. Let the whole finish cooking, basting from time to time with the drippings. Serve the leg surrounded with its garnish, with a little chopped parsley and a clove of garlic sprinkled over it.
Reboul's text
Bone and tie your leg of lamb, place it in a drip pan with a little grated bacon on top. Cook it this way three-quarters through in the oven, season and add 2 dozen pearl onions and as many small new potatoes. Let the whole finish cooking together, basting from time to time with the drippings. Serve the leg surrounded with its garnish, with a little chopped parsley and a clove of garlic sprinkled over it.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| lard | bacon |
| cebo | onions |
| juvert | parsley |
| aiet | garlic |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 258, page 127. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.