FRENCH ROAST LAMB
This is a delicious way to roast lamb! The mustard and herb mixture spread over the lamb forms a delicious crust during roasting and helps to retain the meat juices and flavour.
Provided by Karin...
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim ALL EXCESS fat from the lamb.
- (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.
- Remove from the heat and stir in the mustard and chopped herbs.
- Whisk egg white until stiff.
- Add the mustard and herb mixture and fold together until combined.
- Place lamb on a rack in a roasting pan, and grind over with black pepper.
- Spread the egg-white mixture evenly over the top surface of the lamb.
- Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.
- Place lamb on a serving plate and LEAVE to rest for 5 minutes.
- Garnish with srigs of rosemary and thyme and slice down between the bones to serve.
Nutrition Facts : Calories 653.5, Fat 55.2, SaturatedFat 24.7, Cholesterol 153, Sodium 140.2, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 33.8
MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
- Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
- In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.
RACK OF LAMB WITH MUSTARD SEED CRUST
Provided by Food Network
Yield 4 (4- rib) rack portions
Number Of Ingredients 10
Steps:
- Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid.
- Preheat an oven to 350 degrees.
- Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare.
- While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2 inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4rib rack portions.
RACK OF LAMB WITH MUSTARD CRUST
Steps:
- Pat the lamb dry with paper towels. Combine all the remaining ingredients in a zip-top plastic bag; add the lamb, seal the bag, and knead it around the lamb to work in the marinade and coat the meat thoroughly. Let it sit at room temperature for an hour or refrigerate overnight. If refrigerating overnight, bring to room temperature before roasting; this takes about 2 hours.
- Position the oven racks so that the top rack is 6 inches below the top of the oven. Preheat the oven to convection roast at 500°F. Coat the meat roasting rack that comes with your oven with nonstick spray for easier cleanup. Set the rack over its pan.
- Remove the meat from the marinade, leaving a coating on the meat. Discard the bag and the rest of the marinade. Place the lamb on the roasting rack, fat side up, place on the top oven rack, and roast for 5 minutes for rare or 8 minutes for medium-rare. Turn the lamb over and continue roasting for 5 more minutes for rare and 8 minutes for medium-rare. Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes before carving.
- Cut between the bones of the rack and serve the lamb in 1-rib pieces.
RUSTIC FRENCH MEATLOAF
Provided by Paul Grimes
Categories Blender Pork Bake Quick & Easy Dinner Prune Veal Pistachio Candy Thermometer Breadcrumbs Gourmet
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F with rack in middle.
- Soak bread crumbs in milk in a small bowl.
- Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
- Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
- Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
- Serve with:
- buttered boiled potatoes
FRENCH LAMB LOAF WITH MUSTARD
The title of this recipe may be deceiving..this is just a loaf of sourdough bread stuffed with lamb. You can fill this portable loaf with just about anything!! Spinach and feta, or maybe beef, chipotle chili powder and cheddar cheese. Make it early in the day, chill it and then take it on a picnic where you will have access to a campfire or grill to reheat it. Michele made this lamb one in class. It was mouthwatering!!
Provided by SkinnyMinnie
Categories Lamb/Sheep
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 275ºF.
- Use a sharp knife to cut the ends off the loaf of bread, exposing the white on the inside.
- With your fingers, pull out all the soft insides of the bread, creating a shell of the crust. It is easier to work from both ends and meet in the middle.
- Spreak the inside pieces of the bread on a baking sheet and toast them in the oven until they just begin to color, about 10-12 minute.
- Remove from oven, cool and put into a work bowl of a food processor.
- Pulse briefly, to reduce the bread to coarse crumbs; set aside.
- Heat the olive oil in a medium saute pan set over medium-low heat.
- Add the onion and saute until limp and fragrent, about 7 minute.
- Add the garlic and saute for 2 more minute Do not let it burn.
- Season with salt and pepper, and transfer to a bowl to cool.
- Return the pan to the heat and saute the lamb, using a fork to crumble it, until it just begins to lose its color, about 5-7 minute.
- Drain off and discard the excess fat, increase the heat to medium.
- Add the capers and cook for 2 min tossing or stirring all the while.
- Add the parsley, thyme, and mustard.
- Remove from heat and let cool slightly.
- Stir in the cooled onions and garlic.
- Stir in the bread crumbs.
- Fold in the egg.
- Taste and season to taste with salt and pepper.
- Cool to room temperature.
- Preheat the oven to 350ºF.
- Fill the inside of the hollowed loaf of bread with the lamb mixture. Add half of the filling in one end and half in the other. Press the filling in, so that it is packed evenly throughout the loaf. Just be careful not to break through the loaf "shell".
- Brush the loaf all over with olive oil and wrap it in aluminum foil, closing the foil at the top of the loaf.
- (Now is when this loaf can be chilled to be reheated later.).
- Bake for 20 minute.
- Open the foil to expose the top of the loaf, and bake for 10 more minute.
- Let the loaf rest at room temperature for 5 min before serving.
- To serve, cut the loaf into 1-inch thick slices.
- Garnish with a spoonful of Dijon mustard.
- Serve immediately.
Nutrition Facts : Calories 755, Fat 44, SaturatedFat 17, Cholesterol 145.6, Sodium 831.5, Carbohydrate 52.1, Fiber 3.5, Sugar 1.9, Protein 35.3
LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
GRILLED RACK OF LAMB WITH MUSTARD CRUST
A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.
Provided by daniellev14
Categories Meat and Poultry Recipes Lamb
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
- Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
- Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
- Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
- Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
- Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
- Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g
RACK OF LAMB WITH MUSTARD SAUCE
Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.
- Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
- Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.
LAMB LOAF
Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.
Provided by Bones
Categories Meat and Poultry Recipes Lamb Ground
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
- Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
- Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
- Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
- Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 12.2 g, Cholesterol 125 mg, Fat 29.7 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 734.7 mg, Sugar 3.6 g
More about "french lamb loaf with mustard recipes"
RACK OF LAMB WITH MUSTARD & PARSLEY CRUST - ILLUSTRATED ...
From meilleurduchef.com
4.4/5 (12)Category LambServings 6Total Time 1 hr
LAMB MEATLOAF RECIPE - DEBRAGGA
From debragga.com
CAN’T GET ENOUGH OF LAMB MEATLOAF WITH ... - FOOD GAL
From foodgal.com
FRENCH IN A FLASH: FALL-APART LAMB BRAISED WITH MUSTARD ...
From seriouseats.com
10 BEST FRENCH ROAST LAMB RECIPES | YUMMLY
From yummly.com
RACK OF LAMB WITH MUSTARD SAUCE | CANADIAN LIVING
From canadianliving.com
FRENCHED RACK OF LAMB RECIPE - SKINNYTASTE
From skinnytaste.com
RACHAEL'S FRENCH ONION ROLLED MEATLOAF | RECIPE - RACHAEL ...
From rachaelrayshow.com
LAMB SANDWICH WITH ROASTED GARLIC AND GRAIN MUSTARD | LA ...
From labreabakery.com
RECIPES | QUICK AND EASY DINNER IDEAS | GOUSTO
From gousto.co.uk
FRENCH LAMB LOAF, SICILIAN FRITTATA & OTHER DELICIOUS ...
From pantry.blogs.pressdemocrat.com
SAVORY MUSTARD GLAZED MEATLOAF | FRENCH'S
From mccormick.com
CLASSIC CUISINE - FRENCH LAMB | COMPLETE FRANCE
From completefrance.com
FRENCH MUSTARD AND HERB-CRUSTED LAMB CHOPS
From woodlandfoods.com
ROASTED LAMB LOINS WITH MUSTARD-HERB CRUST - RECIPE ...
From finecooking.com
GROUND LAMB MEATLOAF RECIPE - FOOD NEWS
From foodnewsnews.com
FRENCH MUSTARD & HERB CRUSTED LAMB CHOPS – CURIOUS SPOON
From curiousspoonfoods.com
RACK OF LAMB WITH MUSTARD-ROSEMARY-LEMON PAN SAUCE FOR ...
From theheritagecook.com
RACK OF LAMB WITH DIJON MUSTARD SAUCE RECIPE BY CHEF ...
MEATLOAF WITH MUSTARD - COOKEATSHARE
From cookeatshare.com
10 BEST MEATLOAF WITH MUSTARD RECIPES | YUMMLY
From yummly.com
LAMB MEATLOAF - RIDGE VINEYARDS
From ridgewine.com
TOP 24 FRENCH LAMB RECIPES - BEST RECIPES IDEAS AND ...
From momsandkitchen.com
MUSTARD-CRUSTED LAMB RECIPE - SUZANNE GOIN | FOOD & WINE
From foodandwine.com
FRENCH LAMB LOAF WITH MUSTARD RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPE: HERBED LAMB LOAF WITH MINTED MUSTARD SPREAD ...
From recipelink.com
BEST COOKING BREADCRUMB RECIPES: FRENCH LAMB LOAF WITH MUSTARD
From worldbestbreadcrumbrecipes.blogspot.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MUSTARD AND HERB ROASTED LEG OF LAMB - RECIPES FROM MY NEST
From thehungrybluebird.com
FALL-APART LAMB BRAISED WITH MUSTARD AND MINT | FRENCH ...
From frenchrevolutionfood.com
MUSTARD AND HERB RUBBED LEG OF LAMB - SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
FRENCH’S MUSTARD CHALLAH BREAD, BUNS OR PRETZELS! | FRENCH'S
From mccormick.com
LEG OF LAMB WITH HERBS AND MUSTARD RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE THE BEST HONEY MUSTARD–BACON MEAT LOAF RECIPE
From delish.com
HONEY MUSTARD ROASTED LEG OF LAMB WITH ROOT VEGETABLES
From supergoldenbakes.com
GROUND LAMB MEATLOAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB MEATLOAF WITH YOGURT SAUCE RECIPE | BON APPéTIT
From bonappetit.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #lamb-sheep #french #european #meat #4-hours-or-less
You'll also love