Sunday, 4 April 2010

French Style Roast Lamb with Potatoes Dauphinoise

Apologies for the lack of posts, but here is a recipe that I made for lunch today.......


Serves up to 10

Preparation time: 25 minutes
Cooking time: 3.5 to 3.75 hours
Use a 40 cm rectangular dish

2 to 2 ⁄ 2 kg (4 to 5 pounds) leg of lamb
250 ml ( cup) chicken or lamb stock
2 garlic cloves, cut into quarters
500 ml (2 cups) full-bodied, dry red wine
8 sprigs rosemary, broken into small pieces
450 g (pound) canned flageolet or cannelli beans, drained and rinsed
2 shallots, peeled and left whole
8 large carrots, cut into large chunks
2 teaspoons redcurrant jelly
A little vegetable oil, for greasing
Tablespoon cornflour
Salt and pepper
Preheat the oven to 350°F/ 80°C/Gas Mark 4.

Trim the lamb of any excess pieces of fat. Pierce the flesh several times and push pieces of garlic and rosemary into the holes.
Place the lamb in the lightly greased dish. Brush a little oil over the top and season well.

Put all the prepared vegetables around the lamb with any remaining pieces of rosemary,the stock, and 250 ml (cup) of the wine. Cover the top loosely with a piece of aluminum foil.

Transfer to the oven and roast for hour, then reduce the temperature to 325°F/ 60°C/Gas Mark 3 and continue roasting for about 2 hours longer. The meat should still be a little pink at this stage.
Remove the foil and add the beans around the meat. Return the pan, uncovered, to the oven for 30 to 45 minutes longer until the meat is cooked to the degree you prefer.

Transfer the lamb to a warm serving platter or carving tray. Cover with foil and a dish towel and leave to rest for 0 to 5 minutes. While the lamb is resting, make the sauce.

Remove most of the vegetables using a slotted spoon; keep these hot. Place the dish over a medium heat on the hob. Add the remaining wine and bring the liquid to a boil. Stir in the redcurrant jelly and cornflour blended with a little cold water.
Simmer, stirring, until the sauce is thick and glossy.

Carve the lamb thickly and serve each portion with a few of the vegetables and beans and some sauce spooned over.


Serves up to 10

Preparation time: 20 minutes
Cooking time: 40 to 45 minutes + parboiling the potatoes

0.5 kg (3 pounds 5 ounces) waxy potatoes,
4 teaspoon ground nutmeg
Peeled large garlic clove, halved
25 g ( cup) finely grated Gruyère cheese
5 g (tablespoon) butter, softened
250 ml ( cup) double cream
25 ml (1 ⁄2 cup) milk
Salt and freshly ground black pepper

Cut the potatoes into 5 mm (1 ⁄4 inch) slices. Put them into a large saucepan on the hob, cover with cold water and a little salt, and bring to a boil on a high heat.

Reduce the heat and simmer for 2 minutes. Do not overcook at this stage because even waxy potatoes can begin to break up; drain well.

Rub the inside of the gratin dish with the cut garlic and grease with a little of the butter.

Preheat the oven to 325°F/60°C/Gas Mark 3. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning.

Add half the cheese and then another layer of potatoes, nutmeg, and seasoning.

Beat together the cream and the milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.

Bake in the middle of the oven for 40 to 45 minutes until a deep crisp brown crust forms.
Serve immediately from the dish.