From i.rice@virgin.net Thu Jan 10 10:57:23 2002 Date: 10 Jan 2002 04:16:22 GMT From: Ian Rice Newsgroups: rec.food.recipes Subject: Leg of Lamb (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Arnaki Sto Fourno Gigot D'agneau Boulangere Herbed Roast Leg Of Lamb With Roast Onions & Potatoes Arnaki Sto Fourno 1 leg of lamb, approximately 2 kg or a medium-sized shoulder of lamb 2 cloves garlic, peeled and quartered lengthways 1 kg potatoes, peeled and quartered lengthways juice of 1 lemon 4 tablespoons olive oil 300 ml water salt and pepper 3 teaspoons oregano 1 teaspoon thyme Rinse the meat. Make four deep slits with a sharp knife at various fleshy points and insert the garlic. Lay the meat in a square baking dish and surround it with the quartered potatoes. Pour the lemon juice and the olive oil over the meat and potatoes, then pour the water into a corner of the dish. Season the meat and the potatoes with the herbs. Cook in a preheated oven at 220C/425F/Gas 7 for the first 20 minutes, then turn down to 190C/375F/Gas 5 and cook for one hour. Take out halfway to stir the potatoes and baste the meat and add a little water if needed. After this, take out and turn the meat over on its uncooked side and season with salt pepper and more herbs. Turn the oven up to 220C/425F/Gas 7 again and cook for further 20 minutes. The meat should get overcooked by western standards until it is virtually falling of the bones. Don't worry, because of the way it is prepared it never dries out. A shoulder of lamb can be treated in exactly the same way but cooked less, 1,5 hours would be enough for a medium-sized one. Serve with a green salad. Servings: 6 Gigot D'agneau Boulangere 3 Pound lamb leg 2 clove garlic - sliced 1 Tablespoon oil 2 Pound potatoes - thinly sliced fresh herbs - chopped salt and pepper 1 Ounce butter 8 Ounce onion - sliced 1/2 pint lamb stock .. Rub the lamb with salt and pepper. Insert the garlic pieces around the bone and under the skin. Heat the butter and oil in a frying pan and fry the onion until it is beginning to colour. Put the meat in the centre of an ovenproof dish or roasting tin and arrange layers of sliced onions and potatoes around it, seasoning each layer lightly. Pour in the stock to reach almost to the top of the vegetables. Roast in the centre of a preheated oven, Gas Mark 4, for 1 3/4 hours. Serve the meat with the potatoes around or separately, sprinkled with chopped herbs. Servings: 6 Herbed Roast Leg Of Lamb With Roast Onions & Potatoes 1/3 cup Mustard, Dijon 1 Large Garlic clove; chopped 1 Tbsp Rosemary, fresh, finely - chopped 1 Tbsp Thyme, fresh; finely - chopped 1/2 Tbsp Soy sauce 1/4 cup Wine, dry white 4 Tbsp Olive oil 8 Pound Lamb, leg of 2 Pound Onion, small white 2 Large Carrot 1/2 Pound Potato GRAVY 1 Cup Wine, dry red 2 Cup Broth, beef 2 Teaspoon Butter, unsalted - softened 3 Teaspoon Flour, all purpose *use small red or white potatoes. Insert slices of garlic (medium cloves, quartered) into slits made in the roast at about 3 inch intervals with a sharp knife. Mince the garlic clove and mash to a paste with 1/4 tsp salt. Blanch onions in boiling water 2 minutes, drain, and peel. Cut carrots into 1/2" pieces. Cook potatoes in boiling salted water for 10 minutes, drain, and halve. In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the white wine, and salt & pepper to taste, add 2 Tbsp of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight. Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 Tbsp of the remaining oil, add the onions and carrots to the pan, and roast them with the lamb in the middle of a preheated 450F/230C/Gas 8. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 Tbsp oil and add them to the pan. Reduce the heat to 350F/180C/Gas 4. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered. Make the gravy: Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. *** My note: I stopped at this point, adding juices from the lamb platter, and used the resulting sauce for the meat--it was delicious! Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened. Spoon some of the potatoes and onions around the lamb, and garnish the lamb with fresh thyme and rosemary sprigs. Serve the lamb, carved, with the gravy. Source: Bon Appetit Servings: 8 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.