GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)
I love Anthony Bourdains attitude towards life and food so was over the moon when my husband bought me his "Les Halles Cookbook". This recipe is FANTASTIC! I never cook roast lamb in any other way since finding this. I do follow his ingredients but just cook it in a normal roasting pan with a well fitting lid, (although sometimes I only cook it for 5 or 6 hours, its still meltingly tender by then) then make a gravy from the strained cooking juices. If I'm using half a lamb a generally halve all the ingredients except the wine! Wonderful served with French creamed cabbage, glazed carrots and dauphinois potatoes.
Provided by Lou van
Categories Lamb/Sheep
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 F/ 150°C.
- Make small incisions in the lamb and put a sliver of garlic inside each incision.
- Rub the lamb well with the olive oil and season all over with the salt and pepper.
- Place it in a Dutch oven and add the sliced onions, whole carrots, whole garlic cloves, bouquet garni and wine.
- Put the lid on the Dutch oven.
- In a medium bowl combine the flour and water to form a rough dough, mixing well with a wooden spoon. (Don't worry you don't have to eat it).
- Use the dough like grout to create a seal that connects the lid to the Dutch oven.
- Place in the oven and cook for 7 hours.
- Remove from the oven and break the seal.
- Serve.
ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h45m
Yield Six to eight servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
- Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
- Make 16 gashes in the flesh of the leg and insert the garlic slivers.
- Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
- Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
- Return the lamb to the pan, the thickest side up.
- Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.
Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams
FRENCH ROAST LAMB
This is a delicious way to roast lamb! The mustard and herb mixture spread over the lamb forms a delicious crust during roasting and helps to retain the meat juices and flavour.
Provided by Karin...
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim ALL EXCESS fat from the lamb.
- (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.
- Remove from the heat and stir in the mustard and chopped herbs.
- Whisk egg white until stiff.
- Add the mustard and herb mixture and fold together until combined.
- Place lamb on a rack in a roasting pan, and grind over with black pepper.
- Spread the egg-white mixture evenly over the top surface of the lamb.
- Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.
- Place lamb on a serving plate and LEAVE to rest for 5 minutes.
- Garnish with srigs of rosemary and thyme and slice down between the bones to serve.
Nutrition Facts : Calories 653.5, Fat 55.2, SaturatedFat 24.7, Cholesterol 153, Sodium 140.2, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 33.8
FRENCH STYLE ROAST LAMB
Steps:
- Using an ice pick, punch holes in a lattice pattern over top and sides of lamb. Insert slices of garlic and alternating with ginger slices. In a small bowl heat mustard with honey, crushed garlic, rosemary and thyme, slowly heating in olive oil until thickened. Beat in soy sauce. Spread over lamb. Let stand 3-4 hours. Preheat oven to 450 degrees. Place lamb on a rack in pan and roast in oven for 15 minutes. Reduce oven to 350 degrees and contune to roast for 15-17 minutes per pound. Add beef broth to pan drippings for a lovely sauce. Meat should be at room temperature before putting in oven
ROAST LAMB FRENCH STYLE
I have been making this for 30 years and love it. Lamb has become quite expensive here, so I probably don't make it as much as I used to.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a frying pan; add the onions and cook over a gentle heat until softened and just starting to colour.
- Place the potatoes in the bottom of a roasting pan, spoon the cooked onions over them; season with salt and pepper.
- Make small incisions all over the lamb and insert the garlic slices; place the lamb on a rack over the onions and potatoes. Season the leg well salt and pepper.
- Pour the stock over the potatoes and roast in a hot oven (200c) for the first 20 minutes, then lower the temperature to moderated (180c) and cook a further hour. This will give you medium cooked lamb, if you like your lamb a little better done, cook for a further 40 minutes.
- Carve the lamb in thick slices, lay it over the potatoes and onions, sprinkle with parsley and serve it in the dish it was cooked in Yum.
Nutrition Facts : Calories 724, Fat 40.3, SaturatedFat 17.5, Cholesterol 178.2, Sodium 340.3, Carbohydrate 37.2, Fiber 5.1, Sugar 4.8, Protein 51.3
ROAST LEG OF LAMB - FRENCH COOKING AT HOME
Very herby and succulent with garlic and lemon and the added bonus of "dripped-on" golden-brown potato slices. From the BBC Food program 'French Cooking at Home'. Cooking time stated is approximate as it depends on the size of the joint and your preferred 'doneness'.
Provided by Shazzie
Categories Lamb/Sheep
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 500°F.
- Use an oven pan while you are preparing the joint (you will remove the joint from the pan when you place it in the oven).
- Pierce leg all over and insert slivers of garlic.
- Mix lemon juice, salt and pepper, and olive oil and wipe all over the joint (use your hands).
- Pat the herbs all over the joint forming a 'crust'.
- Lay potato slices in another oven pan, sprinkle with salt and pepper and drizzle with olive oil.
- Toss around (again, using your hands is easier) to ensure the slices are well coated, and pour over the beef stock.
- Place uncovered joint directly onto the oven shelf/grid, with the oven pan of potates below, i.e. allowing lamb juices to drip down into the potatoes.
- Roast for 20 minutes, then reduce oven heat to 325°F.
- Total roasting time will depend on the size of the joint as follows:.
- Medium-rare : 20-25 minutes per pound plus an additional 20 minutes;.
- Well-done : 25-30 minutes per pound plus an additional 25 minutes.
- Notes re Herbs de Provence - a mixture of dried herbs - there is a recipe here on Zaar (Recipe #18565); although many make their own blends, leaving out the lavendar and/or adding marjoram, for example.
Nutrition Facts : Calories 353.4, Fat 27.2, SaturatedFat 3.8, Sodium 656.1, Carbohydrate 25.9, Fiber 3.4, Sugar 1.2, Protein 3.2
MOM'S FRENCH STYLE ROAST LAMB
Categories Lamb
Number Of Ingredients 10
Steps:
- Using an ice pick prick holes in a lattace pattern into the lamb. Insert slices of garlic and alternating with ginger root. In a small bowl heat mustard with honey crushed garlic rosemary and thyme. Slow heat in olive oil until thickened. Beat in soy sauce. Spread over lamb. Let stand 3 to 4 hours. Preheat oven to 450 degrees. Place lamb on a rack in pan and roast in oven for 15 minutes. Reduce oven to 350 degrees and continue cooking roast for 15 to 17 per pound. Add beef broth to pan for drippings for a sauce. Meat should be at room temperture before putting meat in oven to cook.
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