Best 2 French Style Roast Lamb Recipes

Indulge in a culinary journey to Provence with our delectable French-style roast lamb recipes. Experience the perfect harmony of flavors as tender lamb肩胛肉marries with aromatic herbs de Provence, creating a symphony of savory delight. Discover the classic French rack of lamb, where succulent lamb ribs are roasted to perfection, exuding an irresistibly rich and juicy flavor. For a modern twist, try our lamb lollipops, where tender lamb肉眼are elegantly presented on skewers, perfect for an impressive appetizer or main course. Completing our trio of lamb recipes is the comforting lamb stew, a hearty and flavorful dish where lamb shoulder is braised in a rich broth, infused with the goodness of vegetables and herbs. Each recipe is meticulously crafted to showcase the versatility and exquisite taste of lamb, promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)

Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, main course

Time 2h45m

Yield Six to eight servings

Number Of Ingredients 11

Ingredients

1 leg of lamb, 8 to 9 pounds
1 tablespoon corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried thyme
2 large cloves garlic, each cut into 16 slivers
2 onions, about 1/2 pound, cut crosswise in half
2 bay leaves
1 carrot, about 1/4 pound, trimmed, scraped and cut crosswise into 6 pieces
1 cup water
Flageolet beans in cream (see recipe), optional

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.

Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams

FRENCH STYLE ROAST LAMB

FRENCH STYLE ROAST LAMB image

Categories Lamb

Yield 6 servings

Number Of Ingredients 10

Ingredients

4-6 pound leg of lamb
1 clove garlic, slivered
1 small piece ginger root slivered
1/3 cup dijon mustard
1 teaspoon honey
1 clove garlic, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons soy sauce

Steps:

Using an ice pick, punch holes in a lattice pattern over top and sides of lamb. Insert slices of garlic and alternating with ginger slices. In a small bowl heat mustard with honey, crushed garlic, rosemary and thyme, slowly heating in olive oil until thickened. Beat in soy sauce. Spread over lamb. Let stand 3-4 hours. Preheat oven to 450 degrees. Place lamb on a rack in pan and roast in oven for 15 minutes. Reduce oven to 350 degrees and contune to roast for 15-17 minutes per pound. Add beef broth to pan drippings for a lovely sauce. Meat should be at room temperature before putting in oven

Tips:

Choosing the right cut of lamb is crucial for this dish. Look for a leg of lamb that is well-marbled and has a good layer of fat. This will help keep the meat moist and flavorful during cooking.
Marinating the lamb overnight in a mixture of garlic, rosemary, thyme, and olive oil will help infuse it with flavor. You can also add other herbs and spices to the marinade, such as oregano, basil, or cumin.
Browning the lamb in a hot skillet before roasting it will help create a flavorful crust and lock in the juices. Sear the lamb on all sides until it is browned but not cooked through.
When roasting the lamb, place it on a rack in a roasting pan so that the fat can drip away. This will help prevent the lamb from becoming greasy.
Use a meat thermometer to ensure that the lamb is cooked to your desired doneness. For medium-rare lamb, cook it to an internal temperature of 135 degrees Fahrenheit. For medium lamb, cook it to an internal temperature of 145 degrees Fahrenheit.
Allow the lamb to rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

French-style roast lamb is a classic dish that is perfect for any special occasion. With its tender and flavorful meat, crispy crust, and aromatic herbs, this dish is sure to impress your guests. By following the tips and instructions in this recipe, you can easily create a delicious and memorable French-style roast lamb.