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Paula Wolfert's The Cooking of Southwest France is an excellent compendium of delicious regional recipes. Inspired by a gorgeous, fresh leg of lamb that download we picked up at our favorite market, we decided to try making Ms Wolfert's Roast Leg of Lamb in the Style of Bordeaux (Gigot a la Bordelaise).From what I gather, lamb's download been a traditional meat, ceremonially eaten at Easter, in Bordeaux and other parts of France for centuries. Pairing wine with lamb is also classic. So, choosing lamb for this month's challenge was sort of a no-brainer.Ms Wolfert's recipe incorporates vinegar and shallots, both download in the cooking process and then as the basis for a sauce. While I was hesitant about this at first, the vinegar-based sauce was perfect. It's tartness cut through the meatiness of the lamb as well as lifted the dish, adding a new and delicious dimension to it.
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