CLASSIC FRENCH MERGUEZ RECIPE
This merguez recipe features sausage made with spices, herbs, and garlic. Moroccan lamb sausage recipe.
Provided by Rebecca Franklin
Categories Entree
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Toast cumin, fennel, and coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices.
- Once toasted, allow seeds to cool and process them in a spice grinder.
- Add toasted, ground seeds to paprika, cayenne pepper, and cinnamon.
- Place ground lamb in a large bowl, drizzle with olive oil, and sprinkle spice mixture, chopped herbs, crushed garlic, and salt over meat. Mix seasonings into meat.
- The seasoned meat can then be either formed into patties, the size and shape of your choice, or, fill bought sausage casings with lamb mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers , or a stuffing machine.
- Once made, chill before using.
- Cook patties or sausages or simply fry until cooked through.
- Serve stuffed into a bun, pita, or slice and serve in Middle Eastern flatbreads.
Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, Sodium 504 mg, Sugar 0 g, Fat 33 g, ServingSize 3 1/2lbs sausage (12 servings), UnsaturatedFat 0 g
GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB
A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste.
Provided by French Tart
Categories Stew
Time 7h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- TRADITIONAL OVEN METHOD.
- Preheat the oven to 120 degrees C or 248 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.
- Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan.
- Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.
- Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.
- The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.
- Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb - a la cuillere as the French call it. It will be tender, succulent and delicious !
- CROCK-POT COOKING METHOD.
- Carry out steps 3 and 4 as shown above; then place into the crock-pot and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above - soft and spoonable!
- Serve as before.
Nutrition Facts : Calories 1100.2, Fat 67.7, SaturatedFat 29.1, Cholesterol 335, Sodium 324.2, Carbohydrate 14, Fiber 2.7, Sugar 5.9, Protein 94.4
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
More about "classic french lamb food"
CLASSIC RACK OF LAMB RECIPE - SIMPLY RECIPES
Web Mar 26, 2010 Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts …
From simplyrecipes.com
Ratings 72Calories 524 per servingCategory Dinner, Easter, Lamb
From simplyrecipes.com
Ratings 72Calories 524 per servingCategory Dinner, Easter, Lamb
FRENCH FOOD: 20 CLASSIC DISHES EVERYONE NEEDS TO TRY
Web May 21, 2023 Adobe Stock. Perhaps the heartiest of hearty French dishes is the cassoulet. A bean-centric ragout that originated in the southern town of Castelnaudary, the cassoulet can have different ...
From cnn.com
From cnn.com
11 CLASSIC FRENCH DISHES YOU NEED TO KNOW - THE SPRUCE …
Web May 16, 2021 The Spruce. Ratatouille is classic that can be found at French restaurants of every caliber. It is, essentially, a vegetable stew highlighting eggplant that sits on the stove to cook down until tender. It's …
From thespruceeats.com
From thespruceeats.com
FRENCHED RACK OF LAMB: WHAT IS IT AND HOW TO COOK IT
Web Oct 31, 2022 Place it bone-side down on a cutting board with the meaty eye of the rack secured beneath your nondominant hand. Using a sharp knife and working perpendicular to the bones, make a long cut …
From tasteofhome.com
From tasteofhome.com
LAMB SHANK CASSOULET - SAVOR THE BEST
Web May 21, 2023 For the Lamb Shank Cassoulet: Preheat oven to 300F°. Using paper towels, pat the lamb shanks dry and season with salt and pepper. In a large Dutch oven set over medium-high heat, add the olive …
From savorthebest.com
From savorthebest.com
10 BEST FRENCH ROAST LAMB RECIPES | YUMMLY
Web May 13, 2023 salt, lemon, cherry tomatoes, salt, lamb, balsamic vinegar, rosemary and 6 more Miso Honey Roast Lamb theflavorbender.com chili flakes, honey, green onions, honey, white miso paste, water and 7 more
From yummly.com
From yummly.com
LAMB NAVARIN RECIPE - GREAT BRITISH CHEFS
Web olive oil. 1 shoulder of lamb, deboned. 2. Add the lamb in batches so as not to overcrowd the pan, frying each time until evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil …
From greatbritishchefs.com
From greatbritishchefs.com
3 MOST POPULAR FRENCH LAMB AND MUTTON DISHES
RECIPE: FRENCH LAMB STEW - COMPLETE FRANCE
Web May 14, 2015 1. Preheat the oven to 180°C/160°C fan. Place the lamb chops in a large bowl, add the herbes de Provence,flour and 1tsp each salt and pepper and toss well to …
From completefrance.com
From completefrance.com
CLASSIC CUISINE – FRENCH LAMB - COMPLETE FRANCE
Web Mar 15, 2012 Let the wine bubble for a minute, then add the tomato and cook for a minute or two. Add the lamb and stir to coat with the tomato, then add the stock and bring to a …
From completefrance.com
From completefrance.com
LIST OF LAMB DISHES - WIKIPEDIA
Web This is a list of lamb and mutton dishes and foods.Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages.A sheep in its first year is called …
From en.wikipedia.org
From en.wikipedia.org
TOP 24 FRENCH LAMB RECIPES - BEST RECIPES IDEAS AND COLLECTIONS
Web Massage around lamb. In a 9″-x-13″ baking dish, toss potatoes with staying oil and season with even more salt and also pepper. Area lamb in addition to potatoes and roast up until …
From momsandkitchen.com
From momsandkitchen.com
ERIC AKIS: A CLASSIC FRENCH STEW, MADE WITH LAMB - VICTORIA TIMES …
Web Apr 2, 2023 Remove pot from the heat. With a slotted spoon, transfer bacon to a wide plate. Preheat oven to 300 F. Add 1 Tbsp of the oil to the bacon fat in the pot and set …
From timescolonist.com
From timescolonist.com
65 CLASSIC FRENCH RECIPES TO ADD TO YOUR REPERTOIRE | SAVEUR
Web May 8, 2020 Sauternes Custard with Armagnac-Soaked Prunes. At Boulestin, Agen prunes, prized for their caramel notes and soft texture, are infused with brewed tea, …
From saveur.com
From saveur.com
44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE - BUZZFEED
Web Jan 14, 2014 Here is the recipe. 36. Flammekueche. aliasemma / Via Shutterstock. A thin-crust pizza with crème fraîche, onions, and bacon that comes from Alsace, the French …
From buzzfeed.com
From buzzfeed.com
FRENCH BISTRO RECIPES YOU CAN COOK AT HOME - MARTHA STEWART
Web Feb 6, 2020 Even if they haven't traveled to France, most Americans have tasted the influence of the French bistro, whether in the form of French Onion Soup draped in …
From marthastewart.com
From marthastewart.com
LE GIGOT D'AGNEAU - FRENCH ROASTED LEG OF LAMB RECIPE
Web Apr 5, 2023 Cooking Your Leg of Lamb. Set your oven (“un four”) to a high temperature (about 240° celsius/464°F and let it get really hot) Just before you put the leg of lamb in …
From frenchtoday.com
From frenchtoday.com
HOW TO FRENCH A RACK OF LAMB - SIMPLY RECIPES
Web Mar 1, 2022 Make cutting guideline: Stand the lamb rack up on one end so that you can see the "eye" of the lamb chop. Score the fat side at the edge about an inch and a half …
From simplyrecipes.com
From simplyrecipes.com
13 CLASSIC FRENCH STEWS (+ EASY RECIPES) - INSANELY GOOD
Web Jan 23, 2023 4. Lamb Stew. If you’re in the mood for something seriously hearty try La Madeleine lamb stew, a French classic that’s sure to please. Tender lamb, juicy …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love