Leg of Lamb Poached in White Wine Court Bouillon

• 1 small leg of lamb, boned and tied
• Garlic cloves, dried rosemary
• 1 bottle white wine (Pouilly Fuisse)
• 2 onions, stuck with cloves
• 1 carrot
• 1 stalk celery
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• Sauce Soubise

1. Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary.
2. Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes.
3. Add lamb and bring liquid to a boil again.
4. Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat.
5. Serve with Sauce Soubise.
6. With this, drink chilled Pouilly Fuisse.

lamb, garlic, white wine, onions, carrot, celery, salt, freshly ground black pepper, soubise

Taken from www.epicurious.com/recipes/food/views/leg-of-lamb-poached-in-white-wine-court-bouillon-101456 (may not work)