Best 2 French Style Roast Lamb Recipes

French style roast lamb is a classic dish that is sure to impress your family and friends. This dish is typically made with a leg of lamb that is marinated in a flavorful mixture of herbs and spices, then roasted until tender and juicy. Whether you are a seasoned chef or a beginner in the kitchen, this guide will provide you with everything you need to know to create a delicious and memorable French style roast lamb dish. We will cover the selection of the perfect lamb, the preparation of the marinade, the roasting process, and the best accompaniments to serve with this classic French dish.

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:

Choose a high-quality cut of lamb. A good choice is a leg of lamb, which is a relatively tender cut with a good amount of flavor. You can also use a shoulder of lamb, which is a less expensive cut but still has a lot of flavor.
Marinate the lamb overnight. This will help to tenderize the meat and infuse it with flavor. There are many different marinades you can use, but a simple one made with olive oil, garlic, rosemary, and thyme is always a good choice.
Roast the lamb at a high temperature for a short amount of time. This will help to create a nice crust on the outside of the meat while keeping the inside juicy and tender. A good rule of thumb is to roast the lamb at 425 degrees Fahrenheit for 20 minutes per pound.
Let the lamb rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the lamb with your favorite sides. Some good choices include roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

French-style roast lamb is a delicious and impressive dish that is perfect for a special occasion. By following the tips above, you can easily create a dish that your guests will love.