Artist’s Palate: Louise Bourgeois’ leg of lamb with vegtables
Understanding Louise Bourgeois message is often a challenge, even when the work itself is monumental and unforgettable. Surely this cannot be so of her dish of garlic-infused lamb?
Ingredients (serves 10 – 12)
A 5.5kg leg of lamb
1.5 heads of garlic divided into 25 to 30 cloves
5 tbsp thyme
6 bay leaves
white radishes, cleaned with ends cut
sweet potatoes or potatoes
Preheat oven to 260C. Insert each clove of garlic at least 2 inches deep into lamb with the point of a paring knife. Take care that garlic is evenly distributed. Cover lamb with thyme and then add bay leaves. Place in roasting pan and brown in oven for 15 to 20 minutes. Reduce heat to 190C and place vegetables around lamb. Roast for 1 hour 45 minutes, or 12 minutes to 500g for pink French lamb. Let rest before carving.
Note: This is a recipe for garlic lovers. Louise uses the whole leg of lamb. If lamb weighs more than 5.5kg increase garlic, thyme, bay leaves, and roasting time proportionately. Different combinations of vegetables are used depending on the season. Louise adds a green salad and red wine to complete the buffet style dinner.