Cotelettes Dagneau A La Provencale Lamb Chops Provence Style Recipes

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GIGOT D'AGNEAU ANDREW



Gigot d'Agneau Andrew image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

5 pound leg of lamb
1/2 cup clarified butter
2 medium onions, chopped
1 medium carrot, chopped
1 leek, chopped
2 cups plus 3/4 cups cold water
1 sprig parsley plus 1 tablespoon chopped parsley
2 bay leaves
1 teaspoon crystallized salt
1 cup bread crumbs
2 oranges, rinds peeled, piths removed, pulp segmented
2 teaspoons arrowroot mixed with 1/4 cup water
1/4 cup granulated sugar
5/8 cup Grand Marnier
All-purpose flour, to dust
Freshly ground salt, to taste
Freshly ground white pepper, to taste

Steps:

  • Carefully remove bones from lamb, except for the last "shin" bone. Scrape meat off bones. Preheat oven to 350 degrees F.
  • In a large saucepan, add 1/4 cup clarified butter and onions, carrots, and leeks. Stir and add in bones and 2 cups cold water. Raise heat and bring to a boil, then lower to a simmer and reduce by half. Season with sprig of parsley, bay leaves, and crystallized salt.
  • Heat small frying pan. Add bread crumbs and pour remaining butter on top. Cook gently. Add orange segments and continue to cook. Meanwhile, combine orange rind and 3/4 cup water in small pan and bring to a boil. Add arrowroot and sugar and reduce to low heat until it begins to thicken to a glaze. Transfer bread crumbs and orange segments to a mixing bowl. Season stuffing with Grand Marnier, salt, white pepper, and chopped parsley.
  • Stuff lamb and close pouch with skewers, lacing up with string in between, like a big boot. Make shallow diagonal slashes over top of lamb. Season flour with salt and pepper. Dust lamb with flour. Place in baking dish and roast for 1 hour 40 minutes. Remove lamb from oven and place in a bain marie (small baking dish set in a larger baking pan which is filled half way with water). Increase heat to 500 degrees F. and cook for another 15 minutes. Baste with orange glaze.

PROVENçAL BRAISED LAMB CHOPS



Provençal Braised Lamb Chops image

Provided by Paul Grimes

Categories     Garlic     Olive     Onion     Potato     Braise     Dinner     Lamb Chop     White Wine     Thyme     Party     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced lengthwise (1/4 cup)
2 medium onions, sliced (4 cups)
1 Turkish or 1/2 California bay leaf
1 1/2 cups dry white wine
1 1/2 pounds boiling potatoes
3 large thyme sprigs
1/3 cup oil-cured black olives
1 (14 1/2-ounce) can reduced-sodium chicken broth

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
  • Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
  • Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
  • Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.

COTELETTES D'AGNEAU AU ROMARIN (LAMB STEAKS WITH ROSEMARY)



Cotelettes d'Agneau au Romarin (Lamb steaks with rosemary) image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 lamb steaks cut from loin with bone in, about 1 1/4 inches thick and about 3/4 pound each, or use 8 regular loin chops about 1 1/4 inches thick (see note)
2 teaspoons finely ground or powdered dried rosemary
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
16 whole cloves garlic, unpeeled
1/3 cup dry vermouth
1/4 cup fresh or canned chicken broth
1 teaspoon chopped fresh rosemary or 2 tablespoons finely chopped parsley, optional

Steps:

  • Trim excess fat from steaks or chops, leaving only thin layer. If steaks are used, tie them around with string. If chops are used, make them into neat package by tying with string or spearing tails with skewers close to bone.
  • Sprinkle meat on both sides with dried rosemary, salt and pepper.
  • Heat tablespoon of butter in skillet large enough to hold meat in one layer. Add meat and sprinkle with garlic cloves. Cook 4 minutes or until nicely browned on one side and turn.
  • Brown on second side about 4 minutes. Turn on the fat side and cook, moving so fat portions brown evenly, about 7 minutes. When meat is cooked for total of about 15 minutes, it will be medium rare. If you desire well-done meat, you must cook 5 or 10 minutes longer.
  • Remove lamb to warm serving dish. Pour off all fat from skillet and add vermouth. Cook, stirring to dissolve brown particles that cling to bottom and sides of skillet. Add broth and bring to boil. Swirl in remaining butter and, if used, fresh rosemary or parsley. Pour sauce over lamb and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 31 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 15 grams, Sodium 394 milligrams, Sugar 0 grams, TransFat 0 grams

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