Lamb Heart Recipe French Food

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.

GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB

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.

FRENCH LAMB LOAF WITH MUSTARD

Steps:

• Preheat the oven to 275ºF.
• Use a sharp knife to cut the ends off the loaf of bread, exposing the white on the inside.
• With your fingers, pull out all the soft insides of the bread, creating a shell of the crust. It is easier to work from both ends and meet in the middle.
• Spreak the inside pieces of the bread on a baking sheet and toast them in the oven until they just begin to color, about 10-12 minute.
• Remove from oven, cool and put into a work bowl of a food processor.
• Pulse briefly, to reduce the bread to coarse crumbs; set aside.
• Heat the olive oil in a medium saute pan set over medium-low heat.
• Add the onion and saute until limp and fragrent, about 7 minute.
• Add the garlic and saute for 2 more minute Do not let it burn.
• Season with salt and pepper, and transfer to a bowl to cool.
• Return the pan to the heat and saute the lamb, using a fork to crumble it, until it just begins to lose its color, about 5-7 minute.
• Drain off and discard the excess fat, increase the heat to medium.
• Add the capers and cook for 2 min tossing or stirring all the while.
• Add the parsley, thyme, and mustard.
• Remove from heat and let cool slightly.
• Stir in the cooled onions and garlic.
• Stir in the bread crumbs.
• Fold in the egg.
• Taste and season to taste with salt and pepper.
• Cool to room temperature.
• Preheat the oven to 350ºF.
• Fill the inside of the hollowed loaf of bread with the lamb mixture. Add half of the filling in one end and half in the other. Press the filling in, so that it is packed evenly throughout the loaf. Just be careful not to break through the loaf "shell".
• Brush the loaf all over with olive oil and wrap it in aluminum foil, closing the foil at the top of the loaf.
• (Now is when this loaf can be chilled to be reheated later.).
• Bake for 20 minute.
• Open the foil to expose the top of the loaf, and bake for 10 more minute.
• Let the loaf rest at room temperature for 5 min before serving.
• To serve, cut the loaf into 1-inch thick slices.
• Garnish with a spoonful of Dijon mustard.
• Serve immediately.