meat, leg of lamb, herbs de provence
t=teaspoon T=tablespoon + - = more or less
These recipes are for your personal use only and may not be added in any form to archives other works.
Roast Leg of Lamb Provençale with Potatoes
This easy roast reflects the typical recipes of the south of France or the
Mediterranean such as Spain where garlic and the typical herbs that grow wild
are used in abundance. The lamb marinates for a few hours in a typical
marinade but will only need about 1-1/2 hrs. to roast.
serves 4 generously
preheat
the oven to 180°C
2 legs of lamb
2 T. Herbes de Provence
6 garlic cloves
juice of a lemon plus grated zest of half the lemon
a few threads of saffron
+ - 100 ml. olive oil
2 large or 3 medium potatoes
2 med. onions
salt and pepper
Place a good pinch of the saffron threads in a small bowl and pour over about a
tablespoon of boiling water. Set aside for 10 minutes.
Rinse and pat dry the legs of lamb. Cut the cloves in half. Make a few incisions in the meat and insert the cloves. Add the oil, the juice of the lemon and the herbs to the saffron and blend well. Spread this marinade over the meat, cover with plastic wrap and keep in the refrigerator for two hours.
Peel the potatoes and cut into thick slices. Peel likewise the onions and cut into not too thick slices. Spread these over the oven roasting pan which you have lightly oiled. Place the legs on top of the vegetables (the side with more fat facing up) and spread with any remaining marinade. Place in the hot oven for about 1-1/2 hours, basting with the juices now and again.
Remove from the oven, lightly cover with aluminium foil and allow to rest for 10 minutes before cutting.
Serve with the potatoes and onions with the juices in a small warmed sauce holder.
Tip: Use aluminium foil to cover the roasting pan. Always serve lamb hot and on warmed plates.
Suggested vegetables: a spring medley of steamed vegetables such as young carrots, sliced lengthwise, courgettes (zucchini) baby tomatoes, purple or green broccoli or cauliflower florets and roasted or parsley butter potatoes. Green beans or butter beans cooked with or without a little tomato also go well with this.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant