Best 3 Gigot Dagneau Au Four Roast Lamb With Beans Recipes
**Gigot d'agneau au four, the succulent French roast lamb with beans, is a classic dish that combines tender lamb, aromatic herbs, and hearty beans in a delightful symphony of flavors.**
This traditional recipe is often served during special occasions and family gatherings, and its preparation involves a few key steps that ensure a memorable dining experience.
Discover the authentic Gigot d'agneau au four recipe, along with two additional variations that offer unique twists on this timeless dish.
1. **Classic Gigot d'agneau au four:**
- Embark on a culinary journey with the original Gigot d'agneau au four recipe, featuring a succulent leg of lamb marinated in garlic, thyme, rosemary, and olive oil.
- The lamb is then roasted to perfection, exuding a tantalizing aroma that fills the kitchen.
- Accompanying the lamb is a medley of tender green beans, slow-cooked in a flavorful broth infused with bacon, onions, and herbs.
2. **Gigot d'agneau au four with Ratatouille:**
- Indulge in a delightful fusion of French flavors with this variation that pairs the classic Gigot d'agneau au four with a vibrant ratatouille.
- The ratatouille is a colorful medley of stewed vegetables, including eggplant, zucchini, bell peppers, and tomatoes, simmered in a rich tomato sauce.
- This combination creates a harmonious balance of flavors and textures, making each bite an unforgettable experience.
3. **Gigot d'agneau au four with Pistou:**
- Elevate your Gigot d'agneau au four with the addition of a vibrant pistou, a Provençal sauce made from fresh basil, garlic, olive oil, and pine nuts.
- The pistou adds a burst of herbaceousness and freshness to the tender lamb and savory beans, creating a symphony of flavors that will tantalize your taste buds.
Prepare to embark on a culinary adventure as you explore these delectable recipes for Gigot d'agneau au four.
Whether you prefer the classic preparation, the vibrant ratatouille variation, or the aromatic pistou version, each dish promises an unforgettable dining experience that celebrates the essence of French cuisine.
ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h45m
Yield Six to eight servings
Number Of Ingredients 11
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
GIGOT D'AGNEAU ANDREW
Steps:
- Carefully remove bones from lamb, except for the last "shin" bone. Scrape meat off bones. Preheat oven to 350 degrees F.
- In a large saucepan, add 1/4 cup clarified butter and onions, carrots, and leeks. Stir and add in bones and 2 cups cold water. Raise heat and bring to a boil, then lower to a simmer and reduce by half. Season with sprig of parsley, bay leaves, and crystallized salt.
- Heat small frying pan. Add bread crumbs and pour remaining butter on top. Cook gently. Add orange segments and continue to cook. Meanwhile, combine orange rind and 3/4 cup water in small pan and bring to a boil. Add arrowroot and sugar and reduce to low heat until it begins to thicken to a glaze. Transfer bread crumbs and orange segments to a mixing bowl. Season stuffing with Grand Marnier, salt, white pepper, and chopped parsley.
- Stuff lamb and close pouch with skewers, lacing up with string in between, like a big boot. Make shallow diagonal slashes over top of lamb. Season flour with salt and pepper. Dust lamb with flour. Place in baking dish and roast for 1 hour 40 minutes. Remove lamb from oven and place in a bain marie (small baking dish set in a larger baking pan which is filled half way with water). Increase heat to 500 degrees F. and cook for another 15 minutes. Baste with orange glaze.
GIGOT D'AGNEAU AU FOUR (ROAST LAMB WITH BEANS)
The lamb in this dish is succulent and extremely tasty. Lamb is roasted to perfection with flageolet beans. Serve with rosemary potatoes, if desired. This dish makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.
Provided by Bibus
Categories French Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place leg of lamb in a large baking dish. Prick in 6 places with a sharp knife; insert garlic cloves into the slits. Brush butter over lamb. Season with salt and pepper.
- Roast in the preheated oven, basting regularly with juices, for 25 minutes. Arrange cannellini beans around the lamb, mixing to coat with juices. Continue roasting until beans are warmed through and the internal temperature of the lamb reaches 160 degrees F (71 degrees C) for medium, about 15 minutes more.
- Let lamb rest for 10 minutes before slicing. Garnish with chopped parsley and serve beans on the side.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 28.3 g, Cholesterol 73.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.6 g, SaturatedFat 7.1 g, Sodium 504.9 mg
Tips:
- Choose the right cut of lamb: A gigot d'agneau is a leg of lamb, but you can also use a shoulder or rack of lamb. Look for meat that is a deep red color and has a good amount of marbling.
- Marinate the lamb: Marinating the lamb in a mixture of herbs, spices, and olive oil will help to tenderize the meat and add flavor. You can marinate the lamb for as little as 30 minutes or up to overnight.
- Sear the lamb: Searing the lamb in a hot skillet will help to create a flavorful crust and lock in the juices. Be sure to sear the lamb on all sides.
- Roast the lamb: Roast the lamb in a preheated oven until it reaches your desired level of doneness. For medium-rare lamb, roast it for about 20 minutes per pound. For medium lamb, roast it for about 25 minutes per pound. And for well-done lamb, roast it for about 30 minutes per pound.
- Let the lamb rest: Once the lamb is roasted, let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat.
- Serve the lamb: Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad.
Conclusion:
Gigot d'agneau au four is a classic French dish that is perfect for a special occasion. The lamb is tender and flavorful, and the beans are a delicious and hearty accompaniment. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a special meal to impress your friends and family, give gigot d'agneau au four a try.
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