Lambcarre Provencale Recipes

PROVENçAL RACK OF LAMB

Steps:

• Preheat oven to 400°F with rack in middle.
• Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
• Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
• Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
• Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
• Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
• Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

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.

HERBES DE PROVENCE

Steps:

• Combine herbs, and store in an airtight container at room temperature.

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.

PRAWNS PROVENCALE

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
• Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
• Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
• Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
• Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
• Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.

CALAMARI PROVENCALE

Steps:

• Place squid in large nonaluminum bowl and cover with milk; let stand 3 hour; remove squid and discard milk.
• Add eggs to squid and toss to coat.
• Combine flour,1 1/2 teaspoons salt,and 1/2 teaspoon white pepper in medium bowl.
• Dip squid into flour mixture, coating completely, shaking off any excess.
• Arrange in single layer on baking sheet or tray.
• Pour oil into a large saucepan or deep fryer and heat to 375 degrees.
• Add squid in batches and deep fry until golden on all sides; drain well on paper towels.
• Melt 1/2 cup butter with parsley and 1/4 teaspoon garlic in large skillet over medium-high heat.
• Add fried squid and saute 3 to 4 minutes.
• Transfer to a heated platter and keep warm.
• Melt remaining butter in large skillet over high heat.
• Add tomatoes,onion,mushrooms,lemon juice, vermouth, garlic,thyme and seasonings and cook 3 minutes.
• Spoon sauce over squid and serve.

LAMBCARRE PROVENCALE

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.