French Style Roast Lamb Food

GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES

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.

LE GIGOT D'AGNEAU (FRENCH ROAST LEG OF LAMB)

Steps:

• The night before you want to roast your lamb, cut 1 inch slits in the leg of lamb. Stuff the slits with garlic slices and rosemary sprigs. Place the lamb in a roasting pan with a roasting rack. Cover lightly with plastic wrap and refrigerate overnight to infuse with flavor.
• Remove the lamb from the refrigerator 2-3 hours before you want to start cooking to let it come to room temperature.
• Preheat your oven to 450F.
• Drizzle the lamb with olive oil and sprinkle with salt and pepper. If you have an in-oven probe thermometer, insert it into the center of the meatiest part of the leg.
• Roast the lamb at 450F for 15 minutes.
• Reduce your oven temperature to 300F. Open the oven door slightly to help drop the heat more quickly.
• Continue to roast the lamb at 300F for 20-25 minutes per pound for medium rare (or 25-30 minutes a pound for medium). (For a 5-6 lb leg of lamb, this means you will be roasting 1.5-2.5 hours for medium rare or 2-3 hours for medium.)
• Remove the lamb from the oven when it has reached 135F internal temperature for medium rare (or 150F for medium).
• Rest the lamb on the counter for 10-15 minutes, tented loosely with aluminum foil. As it rests, it will continue to cook. Your ending temperature for medium rare should be 145F (or 160F for medium).
• Carve the leg (as instructed in our article) and serve with green beans and gratin potatoes!

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.

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.

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.

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 LAMB LOIN PERSILLADE

Steps:

• In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
• Preheat oven to 425°F.
• Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
• In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
• Divide sauce between 2 plates and top with lamb.