French Leg of Lamb Recipe
A nice Leg Of Lamb, French Style recipe is something that you don't come across everyday. Luckily, you've stumbled on this page. Fall in love with this Leg Of Lamb, French Style recipe from the European cuisine. Get all set to serve Leg Of Lamb, French Style as a Main Dish today. My friends tried this Leg Of Lamb, French Style the other day and they simply adored it. Do I need to say more?
Summary
Preparation Time45 MinCooking Time1 Hr 10 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexAverageServings8
Main IngredientLamb
Ingredients
Lamb- 6- to 7-lb leg, bonned and trimmed
New Potatoes- 3 lb., pared
Butter or Margarine- 1/4 cup
Carrots- 2no., pared, diced
Celery- 1 cup diced, with leaves
Onion- 1 small, peeled and diced
Thyme- a dash
Bay Leaves- 2nos.
Garlic- 2 cloves, peeled and crushed
Red Wine- 3/4 cup
Salt- 1 teaspoon
Pepper- 1/8 teaspoon
Directions
GETTING READY
1) Preheat oven to 500 F.
2) In a shallow roasting pan, arrange the lamb flat, fat side down.
3) Place the potatoes around meat, mark with butter.
4) Put the pan in the oven and roast, uncovered for 20 minutes.
MAKING
5) Reduce the heat to 400F.
6) Flip the lamb fat side up and turn potatoes.
7) Sprinkle carrots, celery, onion, thyme, bay leaves, and garlic over and around lamb.
8) Place the pan in the oven and roast, turning potatoes occasionally, 35 to 40 minutes longer—lamb will be medium rare.
9) Place the lamb and potatoes on the serving platter and keep warm.
10) Spoon the drippings into 1-cup measure, leaving vegetables in pan.
11) Using a ladle, skim off all fat; discard.
FINALIZING
12) In the pan, place the remaining drippings.
13) Stream in 1/2 cup water, the wine, salt, and pepper.
14) Allow the wine mixture to boil, reduce the heat and simmer, uncovered for about 3 minutes.
15) Take the pan off the heat and discard bay leaves.
16) Pass the vegetables and juice through strainer into gravy boat.
SERVING
17) Slice the leg of lamb crosswise and arrange on a warm serving plate.
18) Spoon the hot gravy on the top and serve.
1) Preheat oven to 500 F.
2) In a shallow roasting pan, arrange the lamb flat, fat side down.
3) Place the potatoes around meat, mark with butter.
4) Put the pan in the oven and roast, uncovered for 20 minutes.
MAKING
5) Reduce the heat to 400F.
6) Flip the lamb fat side up and turn potatoes.
7) Sprinkle carrots, celery, onion, thyme, bay leaves, and garlic over and around lamb.
8) Place the pan in the oven and roast, turning potatoes occasionally, 35 to 40 minutes longer—lamb will be medium rare.
9) Place the lamb and potatoes on the serving platter and keep warm.
10) Spoon the drippings into 1-cup measure, leaving vegetables in pan.
11) Using a ladle, skim off all fat; discard.
FINALIZING
12) In the pan, place the remaining drippings.
13) Stream in 1/2 cup water, the wine, salt, and pepper.
14) Allow the wine mixture to boil, reduce the heat and simmer, uncovered for about 3 minutes.
15) Take the pan off the heat and discard bay leaves.
16) Pass the vegetables and juice through strainer into gravy boat.
SERVING
17) Slice the leg of lamb crosswise and arrange on a warm serving plate.
18) Spoon the hot gravy on the top and serve.
