Leg of lamb recipes, not chops.

you're from South Carolina, I thought you did something else with sheep

 

http://www.virtualweberbullet.com/lamb2.html


Mark

 

Heck, I just stick mine on a rotisserie at 175 degrees for a couple hours until the inside temp comes up to a nice rare. Find the toaster oven gives the best temp control for smaller legs & always comes out incredibly juicy and tender.

As to add-ons? Sometimes I'll stick a few cloves of garlic into it. Otherwise, it is just brushed with olive oil & dusted with salt & pepper.

Can't get much easier & certainly conducive to wine drinking.

 

http://thedomesticman.com/2012/06/19/shashlik-russian-shish-kebabs/
This variation of Russian Shaslik uses Apple Cider Vinegar, as it speeds marinating time.

Every Fall, 3 Spring Lambs met their fate as Russian Step-Grandfather used most of same ingredients, though lots more of it & marinated very large chunks with Red *and* White Jug Wine & lots of it - for 3 awe-inspiring days. Greatest meat I've ever had & friends were stunned it was lamb & begged for more. "Mutton?" they said. "Your Mom makes Mutton" I said.

 

I usually use lots of salt, pepper, olive oil, mint, garlic and lemon juice

Cubed, skewered, grilled over charcoals. Serve with mint yogurt , grilled tomatoes, lavash flatbread.

 

This is my traditional French Provencal Leg of lamb.. Gigot D'agneau


Leg of Lamb
2 heads of garlic
5 whole onions
4 Large carrots
6 Rosemary stalks
1 bunch of thyme
coarse salt & pepper
pinch of dry lavender
Olive oil & butter
2 cups red wine - cotes du Rhone

Full leg, trim top fat and make small pockets all around the fat section ( top ) of the leg.

stuff the holes with fresh garlic cloves. Cut the remaining Hands ( cloves ) in half...

Cut onions in Half and peel. leave whole
peel carrots and cut in half

toss garlic, onions and carrots in oil, and put on bottom of roasting pan.
place leg of lamb on top of veggies, rub leg with oil and sprinkle liberally with salt & pepper and peel the rosemary and thyme ... sprinkle herbs all over leg ... you can stuff bunches of the rosemary and thyme in between the veggies.

roast in oven at 350 - 375F for 1.5 hours - 2 hours depending on how big.

when the juices are running clear its done.... take the leg out cover with foil, let rest for 10 min... ( very important step.)

in the pan with the veggies, drain out the excess oil, and put on top of the stove with the veggie in it, get them hot and sizzling, pour in the wine ( no need for flame - but be careful of the alcohol burning off... ) reduce to 3/4 and add in the butter to make a creamy sauce with the juices and wine & veggies.

slice the leg of lamb on the bias, serve over the veggies, pour sauce on top.

garden salad & green beans, Crusty baguette, some spicy mustard... yummy.

 

That does look good. I bet it would be great with some onions tossed on the skewer too!

 

Tom,

You consistently deliver the best recipes... Thank you for sharing. This will be beautiful!

 

I wish Adriana liked lamb. How would this be on some chops for myself?

 

Thanks - it's the benifit of CIA - Culinary Institute of America training and intern at couple of 3 star Michelin guide restaurants... and I LOVE TO EAT!

 

If you like the leg of Lamb dish...try this!

French Rack of lamb...

Rack of lamb - french cut ( trimmed bones fat cleaned off..
package of Caul fat rinsed in cold water
5 cloves garlic
3 shallots
1 bunch parsley
coarse sea salt
coarse pepper - I like sichuan pepper
coriander seeds
dijon Mustard
1 container fresh figs
panko bread crumbs
butter / olive oil


in food processor chop up garlic, shallots and parsley coarse chop, add in the salt & pepper and couple teaspoons of mustard. you want a nice paste.

spread out the caul fat, on cutting board, spead the garlic mustard mixture on the caul fat, then place the rack of lamb in the middle of caul fat and wrap the fat around the outside of the rack of lamb.

Brush the lamb with more mustard, and roast for 15 Min at 350F, till very rare. then take out brush with more mustard and then roll in the panko sprinkle with oil, butter... back in the oven for 10-15 min.

when you put the rack in for 2nd time, then put in the figs - whole and roast with lamb.

when rack is done, take out the rack, let it rest 5 min, take figs out and cut in 1/2, place on the bottom of plate, slice the rack between each ribs, and serve over figs, and add some butter let the sauce be the figs, and butter with garlic shallot mix... Serve with a nice burgandy. Givry Chambertin my favorite

I roast in a frying pan... that way i capture all the juices.

 

Me too!!

 

some pics from dinner partys at our house;
vanilla beurre monte poached lobster & saute apples

Roasted ribeyes, with Mushroom stuffed with wild mushrooms and foie gras. bone marrow fritter, and porchini sauce

home made fresh fruit yogurt tarte - like cheese cake but with yougurt and fruit.

& a bunch of wine to drink.

next time ya'll are in Atlanta let me know..
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That all looks amazing!! I have a nephew who wants to be a chef, what advice would you give him as a seasoned, CIA trained chef?

 

Wonderful stuff! Nice to see people eating this way at home.

 

Well, I guess first off its HARD work. So its good to have some real life experience first in a Restaurant / Food Service operation. Restaurant work is a Young person's game... I could not even imagine doing that at 45. ( my age now ) ...

A lot of people watch food network and think that is what it's going to be like, but its not, so you really need a realistic viewpoint. BUT if you really like food, and the pleasure of serving good food, and the recgonition it can be a great career. I dont know of many other careers where you get instant feedback all the time. Even racing and acting / singing etc.. .most folks are not doing every day, all day 5-7 days per week.

So my tips if someone is serious:
1. Read: Larousse Gastronmy, La technique- Jaques Pepin, The Professional Chef - CIA, and several cook books from Thomas Keller, Wolfgang Puck, Joel Robochon, Paul Bocuse... real chefs who have 3 Michelin Stars... people like Alton Brown are for house wives... the more you read about classical TECHNIQUE the better cook you become.

2. Knife skills - get a good set of knifes - dont have to be expensive, learn how to sharpen, and use the varous knifes... learn all the cuts - Brunoise, to Oblique etc... good Knife skills are essential - the earlier you learn the better.

3. Join the American Culinary Federation -attend the shows etc, and find a Mentor. even if you work for free, learn how to use and idenfity products.

4. In general you have to get a GOOD foundation before you can be a "Chef" .... today everyone who graduates from cooking school in the USA thinks they are a "Chef" the word is used way to much... they are cooks - nothing to be ashamed about, but a chef is a leader, and visionary....that takes time and experience.

Its hard work, and not as glamorous as some might think it is, BUT its been great to me, I got to travel all over the world, meat great people, cooked for heads of state, and its been a great living for me as well. It does have a darker side - Anthony Bourdains Kitchen Confidential is a good representation of the mid level cooking - Restaurant world... drugs, sex, alcohol, etc... there are some real misfits in the world too, and lots of them live in kitchens.

 

Tom,

Thanks, I'll pass all that on to him. It seems all he has ever wanted was to cook! He did take a sort of work/study program in high school and is now attending college and working in food service. He seems to have a lot of passion for it.

I might even take a look at some of those books. I like to think I'm an above average home cook. Certainly nowhere near the level of a chef, but I have fun doing it!

Thanks again,
John

 

anytime... there are two ways to culinary'dom... School CIA - gives BA etc.. and you get a good all round education but may be light on actual experience... or Apprentice ship... but you have to get a good place to be an apprentice... ACF is the place to look.

If you like to cook I personally reccomend Jaques Pepin La Technique... it's a bit old fashioned but it shows you the REAL classic way, with pictures etc.. Thomas Keller's books are excellent as well

 

I'll look for it. I learned a bit from an old friend years ago. He had done the chef thing and quit because the stress. Well that and he was drinking himself to death. He was executive chef at some country club in CA. Went into sheetmetal instead!! Now that's a career change!

 

Is it possible to acquire a, if not *the* recipe for success with this dish?

TIA!


via rubber ducky