Best Lapin Farci Provencale Recipes

Grilled Meatloaf Sandwiches image

Provided by Nancy Fuller

Time 1h25m

Yield 12 to 15 servings

Number Of Ingredients 24

1 cup whole milk
3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper
1 cup ketchup
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Canola oil spray, for spraying meat and rolls
12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese
1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion
12 to 15 slices tomato

Steps:

For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
For the sandwiches: Preheat a grill to medium high.
Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

Lambcarre Provencale image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1/2 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon thyme
4 teaspoons dry mustard
2 (2-pound) racks lamb, trimmed, outer skin scored diagonally, meat cut out from between ribs
Flour, to dust
1 clove garlic, slivered
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 pound large potatoes, peeled and placed in cold water to cover
Clarified butter
1/8 cup white bread crumbs

Steps:

Preheat oven to 400 degrees F. Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts. Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside.
Drain potatoes well and cut into 1/2-inch slices. Lightly coat large ovenproof frying pan with clarified butter and heat well. Add potatoes and cook until golden brown, about 9 minutes. Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes. Dust lamb with bread crumbs and roast another 30 minutes.
Remove meat from oven, drain off fat and place meat on heated serving platter. Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown. Arrange potatoes around meat to serve.

Easy Provençal Lamb image

Provided by Ina Garten

Yield Makes 8

Number Of Ingredients 13

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch diced
1/2 cup good olive oil
1/2 cup good honey (see note), divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
Note: You'll want to use a liquid-rather than a solid-honey for this recipe so it can be drizzled on the lamb.

Steps:

Preheat the oven to 450 degrees.
Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.