Roast Leg Of Lamb French Cooking At Home Recipes

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 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2-in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. , Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.

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.

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.

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

Steps:

• Preheat the oven to 500 degrees F.
• Put the chopped onions, celery, and carrots in a roasting pan. Sprinkle with a little salt, pepper, and oregano. Add the garlic cloves. Place the lamb in the roasting pan on top of the vegetables. Season the lamb with a little more salt, pepper, and oregano.
• Place in the oven for 15 minutes. Add a couple of cups of water to the pan, enough so it doesn't stick.
• Lower the temperature to 350 degrees and cook for 90 minutes. Remove the lamb, strain the juice from the roasted vegetables left in the pan, and put into another pan. Take strained vegetable juice, and add just enough cornstarch to thicken. This is the lamb gravy.
• Slice the lamb and serve with gravy, roasted potatoes, and choice of vegetable.

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.