Roast Leg Of Lamb French Cooking At Home Recipes

ROAST LAMB FRENCH STYLE

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.

ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)

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.

ROAST LEG OF LAMB - FRENCH COOKING AT HOME

Steps:

• Pre-heat oven to 500°F.
• Use an oven pan while you are preparing the joint (you will remove the joint from the pan when you place it in the oven).
• Pierce leg all over and insert slivers of garlic.
• Mix lemon juice, salt and pepper, and olive oil and wipe all over the joint (use your hands).
• Pat the herbs all over the joint forming a 'crust'.
• Lay potato slices in another oven pan, sprinkle with salt and pepper and drizzle with olive oil.
• Toss around (again, using your hands is easier) to ensure the slices are well coated, and pour over the beef stock.
• Place uncovered joint directly onto the oven shelf/grid, with the oven pan of potates below, i.e. allowing lamb juices to drip down into the potatoes.
• Roast for 20 minutes, then reduce oven heat to 325°F.
• Total roasting time will depend on the size of the joint as follows:.
• Medium-rare : 20-25 minutes per pound plus an additional 20 minutes;.
• Well-done : 25-30 minutes per pound plus an additional 25 minutes.
• Notes re Herbs de Provence - a mixture of dried herbs - there is a recipe here on Zaar (Recipe #18565); although many make their own blends, leaving out the lavendar and/or adding marjoram, for example.

ROASTED LEG OF LAMB

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
• Preheat oven to 425 degrees F.
• Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
• Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.

ROAST LEG OF LAMB

Steps:

• Remove lamb from refrigerator 1 hour before roasting.
• Preheat oven to 400°F/200°C/Gas 6.
• Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
• Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
• Place lamb, fat side up on a rack in an uncovered pan.
• Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
• When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
• If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

FRENCH ROAST LAMB

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.

FRENCHED RACK OF LAMB

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.

EASY ROAST LEG OF LAMB

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

ROASTED LEG OF LAMB

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

ROAST LEG OF LAMB WITH POTATOES

Steps:

• Preheat oven to 180°C Using a small knife, cut 1cm slits all over lamb. Stuff each incision with a slice of garlic. Combine lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 tsp paprika, 1 tsp sea salt and 1/4 tsp freshly ground black pepper in a small bowl. Place lamb in a roasting pan, pour mixture over then turn lamb to coat evenly. Cover lamb with foil and roast for 1 hour.
• Meanwhile, place potatoes in a large saucepan of cold water. Bring to the boil and cook over high heat for 4 minutes. Drain. Return potatoes to pan with remaining oil, paprika, lemon rid and 2 tsp sea salt. Toss to combine, set aside.
• Remove foil from lamb. Add potatoes to pan. Stir to coat in cooking juices then return to oven and cook, uncovered for a further hour, turning potatoes occasionally. Remove pan from oven and cover loosely with foil. Stand for 15 minutes.
• Place potatoes on a platter. Thinly slice lamb and place on top. Sprinkle feta over lamb and spoon pan juices over. Serve.