Lambcarre Provencale Recipes

PROVENçAL LAMB WITH GARLIC AND OLIVES

Steps:

• Roll up and tie the roast with twine. Make about six small incisions with a sharp knife in the lamb, then insert half the garlic slivers way into the meat. Season the skin liberally with salt and pepper. Heat the olive oil in a Dutch oven. Brown the lamb on all sides, then remove and set aside.
• Sauté the onions, carrot, and remaining garlic in the Dutch oven until the onions are lightly golden. Add the tomato paste, the tomatoes, and the broth. Bring to a gentle simmer.
• Put the lamb gently back in the pot, with the thyme or herbes de Provence. If the broth does not almost cover the lamb, add a little water. Cover with a lid, and cook very gently for about 2 hours, turning the lamb after 40 minutes.
• After 2 hours, add the olives, and continue simmering slowly for another 20 minutes, or until tender when pierced with a fork.
• Remove the lamb, and transfer to a platter. Discard the thyme sprigs, and return the liquid in the pot to a boil, scraping up any browned bits from the pan bottom. Reduce to a sauce consistency, strain and press, reserving the juice, and adjust the seasonings. Skim off the fat, and pour the sauce into a small bowl. Carve the lamb, and serve surrounded with the olives and vegetables.

LAMB CHOPS PROVENCALE

Steps:

• Season lamb chops with salt and pepper. Heat vegetable oil in a heavy skillet over medium heat; brown chops on all sides, including browning the fat on the edges, until well browned, about 10 minutes each side. Continue cooking another 15 to 18 minutes, turning once until chops are done. This will produce a medium rare chop. Five minutes before they are done sprinkle with 1 teaspoon dried rosemary. For well done meat cook 15 minutes longer.
• Meanwhile heat olive oil in another skillet. Add onion and garlic. Cook until wilted, about 5 minutes. Add tomatoes, salt, pepper, and 1 teaspoon chopped dried rosemary. Cook 5 to 10 minutes. The tomatoes should not become mushy. Add olives and heat through.
• To serve, arrange the tomato mixture on the bottom of a serving dish. Arrange lamb chops over top and sprinkle with parsley.

EASY PROVENçAL 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.

EASY PROVENCAL LAMB

Steps:

• Preheat the oven to 450 degrees F.
• 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 the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon 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 2 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 F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F 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. Garnish with a branch of rosemary.

LAPIN FARCI PROVENCALE

Steps:

• Combine rabbit tenderloin, bacon strips, brandy, salt and pepper, and thyme. Marinate for at least 1 and up to 12 hours.
• Preheat oven to 350 degrees F. Combine veal, pork and rabbit liver and kidneys with eggs. Season with salt and pepper, garlic, parsley and thyme. Strain brandy out of marinating bacon and add to stuffing, beating well. Stuff 1/2 of forcemeat tightly into rabbit cavity, keeping a 2-inch clearance at either end. Lay rabbit tenderloin and bacon strips on top and cover with remaining stuffing. Truss or pin rabbit together. Tie rabbit loosely with string every 2 inches, since the stuffing will expand during roasting. Place rabbit in roasting pan, coat with clarified butter and roast for 1 1/2 hours. To serve, remove pins and string and cut rabbit into 2-inch thick slices, like a terrine. Cut shoulders and haunch in two and serve on a bed of buttered noodles.