EASY PROVENçAL LAMB
Provided by Ina Garten
Categories Garlic Lamb Tomato Roast Quick & Easy Dinner Rosemary Winter Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.
EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
LAMBCARRE PROVENCALE
A specialty of the Kronenhalle, Zurich, Switzerland (taken from the Galloping Gourmet) For Zaar World Tour II '06
Provided by Cynna
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts.
- Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside.
- Drain potatoes well and cut into 1/2-inch slices.
- Lightly coat large ovenproof frying pan with clarified butter and heat well.
- Add potatoes and cook until golden brown, about 9 minutes.
- Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes.
- Dust lamb with bread crumbs and roast another 30 minutes.
- Remove meat from oven, drain off fat and place meat on heated serving platter.
- Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown.
- Arrange potatoes around meat to serve.
Nutrition Facts : Calories 1217.6, Fat 104.8, SaturatedFat 45.9, Cholesterol 229.8, Sodium 1343.6, Carbohydrate 19.1, Fiber 2.4, Sugar 0.8, Protein 46.7
CALAMARI PROVENCALE
This is delicious served over linguini or angel hair pasta and is best with summer's vine-ripened tomatoes. Originally from an October 1983 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. It was served at Charley's Place in Langhorne, Pennsylvania.I've also used the sauce over fresh scallops or shrimp that I've sauted in the butter and garlic.This is also great as an appetizer or first course.Soaking time for the squid is not included in the prep time.
Provided by Leslie in Texas
Categories Squid
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Place squid in large nonaluminum bowl and cover with milk; let stand 3 hour; remove squid and discard milk.
- Add eggs to squid and toss to coat.
- Combine flour,1 1/2 teaspoons salt,and 1/2 teaspoon white pepper in medium bowl.
- Dip squid into flour mixture, coating completely, shaking off any excess.
- Arrange in single layer on baking sheet or tray.
- Pour oil into a large saucepan or deep fryer and heat to 375 degrees.
- Add squid in batches and deep fry until golden on all sides; drain well on paper towels.
- Melt 1/2 cup butter with parsley and 1/4 teaspoon garlic in large skillet over medium-high heat.
- Add fried squid and saute 3 to 4 minutes.
- Transfer to a heated platter and keep warm.
- Melt remaining butter in large skillet over high heat.
- Add tomatoes,onion,mushrooms,lemon juice, vermouth, garlic,thyme and seasonings and cook 3 minutes.
- Spoon sauce over squid and serve.
Nutrition Facts : Calories 672.3, Fat 29.4, SaturatedFat 16.3, Cholesterol 836.1, Sodium 1100.1, Carbohydrate 44.4, Fiber 2.1, Sugar 1.7, Protein 54.6
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