GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices
Provided by Sara Buenfeld
Categories Main course
Time 2h15m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium
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
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
FRENCHED RACK OF LAMB
Roasted rack of lamb.
Provided by AlexanderXavier
Categories Meat and Poultry Recipes Lamb
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
- Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
- Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
- Wrap the exposed bone sections of the rack individually in aluminum foil.
- Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 16.5 g, Cholesterol 100 mg, Fat 26.6 g, Fiber 0.8 g, Protein 22.3 g, SaturatedFat 13.1 g, Sodium 538.3 mg, Sugar 0.9 g
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
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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