1/3 c Mustard, Dijon
1 lg Garlic clove -- chopped
1 tb Rosemary, fresh, finely
-chopped 1 tb Thyme, fresh -- finely
-chopped 1 1/2 tb Soy sauce
1/4 c Wine, dry white
4 tb Olive oil
8 lb Lamb, leg of
2 lb Onion, small white
2 lg Carrot
2 1/2 lb Potato
GRAVY:
1 c Wine, dry red
2 c Broth, beef
2 tb Butter, unsalted
-softened 3 tb Flour, all purpose
*use small red or white potatoes. My note: I also insert slices of garlic (medium cloves, quartered) into slits made in the roast at about 3 inch intervals with a sharp knife. This adds a wonderful subtle flavor to the meat. 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 450 degree F. 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 350 degrees F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer
registers 140 degrees F. 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 On 27 JUN 95 230306 ~0600
How To make Herbed Roast Leg Of Lamb with Roast Onions&'s Videos
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Treat The Family With Our Simple Rosemary and Garlic Roast Lamb Recipe | delicious. Australia
Warm up with a feast of tender lamb paired with roast potatoes and peas. Still haven't subscribed to delicious. Australia? Do it here:
Find the recipe here:
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Braised Lamb infused with the rich flavours of red wine, onion,garlic & herbs. Recipe in description
Full recipe -
Simple, Succulent, Roasted & Braised Lamb Shanks (Easy Dinner Recipe/Gluten-free)
If you are looking for a simple and elegant main dish for dinner, reserve a little time to prepare these fall-of-the-bone tender lamb shanks. This lamb is marinated for deep flavor, roasted until caramelized and, braised in a good old-fashioned dutch oven with rosemary, tomatoes, and onions, until succulent. You will see why this dish is totally worth the wait!
FULL RECIPE:
Serve with:
Crispy Fried Onion & Roasted Carrot Rice with Onion Oil Dressing
Cilantro Pepper Green Beans
Zesty Green Apple & Celery Spinach Salad
#quisinequeenb #lamb #lambrecipes #easterdinnerrecipes #dinner #glutenfreedinner
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Enameled Cast Iron Dutch Oven
Music: Lost My Mind (Good Riddance) by Siddhartha Corsus, Fragments of Light, 2021 (
Deboned Leg of Lamb with Herb & Cheese Stuffing
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A tender lamb roast to die for: Agnello con Capperi // Lammbraten mit Kapern
Some time ago I visited my parents in my old home and was spontaneously asked to prepare dinner for the family. After searching for inspiration, I stumbled across an old Sophia Loren recipe book. In it, I discovered the combination of large caper apples with braised meat. Repeatedly I returned to this roast and varied it, until at some point it looked like this:
Ingredients for 6-8 people :
1.5 kg leg of lamb, (have the butcher remove the bone, take it with you)
200 g thick slices of bacon
800-900 g small shallots
1 jar of caper apples
1/2 l lamb stock
1/2 Lugana white wine (more if needed)
1 dash mild red wine vinegar
1 bunch of greens (2 stalks of celery, 1 piece of celeriac, small stick of leek, 1 carrot)
1 bunch of fresh thyme
1 bunch of fresh rosemary
4 garlic cloves
3 bay leaves
3-4 juniper berries
1 teaspoon fennel seeds
1/2 tsp chilli powder
1 tbsp sugar
a little olive oil
a little cornflour or flour
Salt, Pepper
Preparation:
First marinate the roast for several hours or even days:
To do this, put about half of the stock and half of the wine together with the vinegar, garlic and spices (bay leaves, fennel seeds, thyme, rosemary...) in a large bowl. Place the roast in it and cover well, store in the fridge overnight or for at least a few hours.
In the meantime, make a souffritto from the greens by chopping everything evenly and very finely, or mincing it in a high-powered blender.
Peel the shallots, but do not cut them (just seperate them if there are several onions hiding in one).
After the marinating time, remove the roast from the dressing, set aside for later and carefully dab the meat dry.
Heat olive oil in a roasting pan and sear all sides of the meat evenly and vigorously. Remove the meat and wrap it coarsely and thickly with bacon, sear again.
Add the souffritto vegetables with the sugar and reduce the heat. When the vegetables are evenly glazed slowly add the marinade stock (including the spice leaves in it) and add the bone, bring to a boil briefly.
Close the lid and simmer on low heat for about 1 hour. In the meantime, pour in some wine and stock and turn the roast over. When the time is up, first add the whole capers, then the shallots and braise for another 30 minutes.
Just before serving, thicken the sauce with a little cornflour if it has not been reduced enough.
The souffritto can also be pureed at the end and if required - but I prefer it loose as a base for the meat.
In fact, the flavour intensifies considerably if the lamb is cooled after cooking and reheated just before serving. Thus this roast is excellent to prepare the day before..
I like to serve this drunken lamb with roast, fried or jacket potatoes and a light Mediterranean vegetable.
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