Leg Of Lamb With Julienned Vegetables Food

HERB-ROASTED LEG OF LAMB WITH VEGETABLES AND JUS

Steps:

• Preheat oven to 400°F.
• In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
• Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
• Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
• Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
• Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

LEG OF LAMB WITH JULIENNED VEGETABLES

Steps:

• Preheat the oven to 350 degrees.
• Combine the julienned vegetables and place them in the center of the lamb. Roll the roast and tie it securely. Place in a roasting pan along with the garlic head. Season with salt and pepper.
• Roast for 35 minutes. Add the diced vegetables to the pan and roast another 10 minutes, or until the internal temperature of the meat reaches 125 degrees for rare, 130 degrees for medium rare. Remove the roast from the pan and keep in a warm place.
• Add the flour to the pan and cook over high heat for two minutes, stirring constantly. Add two cups of water to the pan to deglaze, scraping the bottom. Simmer for 10 minutes, stirring occasionally, and adjust the seasonings. Strain.
• Cut the roast into thin slices. When ready to serve, spoon some sauce over the meat and serve the remaining sauce on the side.

BRAISED LEG OF LAMB WITH SPRING VEGETABLES

Steps:

• Preheat oven to 220 degrees centigrade.
• Place the leg of lamb into a large baking pan and season with salt and pepper.
• Bake for 30 minutes.
• Remove from oven, add stock to pan and cover tightly with foil.
• Reduce oven temperature to 170 degrees centigrade and return lamb to oven for 40 minutes or until cook to your liking.
• Remove from oven and rest lamb for 10 minutes in a warm place.
• Pour cooking juices into a saucepan and add beans and other vegetables.
• bring to the boil and simmer covered until vegetables are just tender.
• Serve lamb with cous cous and vegetables.
• Accompany with cooking juices and spoonfuls of redcurrant jelly.

BRAISED LEG OF LAMB WITH ROOT VEGETABLES

Steps:

• Trim any excess fat from the lamb and season with salt and pepper.
• In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
• Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
• Remove from the pot and drain off all of the oil except for 2 tablespoons.
• Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
• Add the wine to the pot and reduce by ¾.
• Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
• Preheat oven to 400 degrees.
• Put the lid on the pot and place in the oven, and cook for 3 hours.
• Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
• Remove the lamb and place it on a serving platter.
• Using a slotted spoon, remove the vegetables and arrange them around the lamb.
• Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
• Season with salt and pepper.

HERBED LEG OF LAMB WITH VEGETABLES AND BOU GRAVY

Steps:

• 1. Score the fat layer on the lamb, then let it stand at room temp for 1 hour.
• 2. Preheat oven to 450°.
• 3. Add herbs, lemon juice, garlic, anchovies and olive oil to a food processor. Blend until a thick paste forms.
• 4. Place the vegetables in the bottom of a roasting pan and drizzle with olive oil. Place the rack on top. Spread.
• the herb paste over the entire surface of the lamb, being sure to work it into the fat scores. Place the lamb on the rack,.
• scored side up.
• 5. Roast for 15 minutes. Reduce heat to 350°, then roast for an additional for 50 min to 1 hour, or until a meat.
• thermometer inserted into thickest portion registers 125°.
• 6. Remove lamb from the oven, cover it with tented foil and let rest 15 minutes. Internal temperature will rise to about.
• 135°(medium-rare). Slice lamb into ½ inch slices then transfer to a serving platter along with the vegetables.
• 7. Make the BOU gravy by whisking 1 BOU Chicken Gravy Cube with ½ boiling water over high heat. Transfer to a gravy boat and serve alongside the lamb and vegetables. Enjoy!
• ***Cut Carrots and Potatoes into 1/2 inch chunks***.