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Serves: 4
Prep. time: 45 minutes
Cook time: 1 hours and 45 minutes
Peel and slice the onions. Peel, halve and degerm the garlic and crush it.
In a wok, pour half of the sesame oil and olive oil. Brown the lamb shank on all sides over low heat. Season with salt and pepper. Set aside.
Melt the onion in the wok with the coriander seeds. Deglaze with beer by detaching the juices. Add the lamb, crushed garlic, veal stock stock. Bring to a boil, reduce heat, simmer for 1 hour under cover.
Meanwhile, rinse the chickpeas with plenty of water. Peel the carrots, wash them, cut them in half and cut them into bevels.
After an hour of cooking time for the lamb, add the carrots and chickpeas, simmer uncovered for 45 minutes. Clean and chop the fresh coriander. Serve your lamb shank on 4 plates.
Sprinkle with the remaining sesame oil and sprinkle with fresh coriander.
Serves: 4
Prep. time: 50 minutes
Cook time: 25 minutes
Peel the shallot, cut it in four. Peel the de-germinated the garlic. Cut the meat into dices. Cut the bread in half lengthwise. Cut half into pieces and soak in milk.
Place the rest in the oven on a baking sheet at 180°C for 15 minutes. Reserve. Chop the meat, shallot, bread soaked in milk, garlic.
Mix everything in a recipient, salt and pepper. Add the chopped mint leaves and parsley. Work the stuffing and form about twenty balls Reduce the bread previously baked in the oven with a pestle to make a bread crumb. Roll each dumpling in the breadcrumbs.
Cook them in a hot frying pan with a drizzle of olive oil. Let them brown 10 minutes on all sides.
Make a sauce with all the ingredients on the list and mix with the young salad shoots.
Serve your lamb balls on the young salad.
Serves: 6
Prep. time: 1 hours and 15 minutes
Cook time: 7 hours and 20 minutes
Peel the onions and cut them into quarters.
Wash and peel the carrots and cut them into large, bevelled pieces.
Detail the garlic head to collect the garlic cloves in the shirt.
In a freezer bag, pour in all these ingredients.
Pour in the olive oil, salt and pepper. Add thyme, bay leaf and paprika. Mix it all together, close the bag and keep it in the fridge overnight.
Prepare the dough by mixing all the ingredients. Also refrigerate overnight.
Put the leg of lamb with the pickled vegetables and marinade in a stewpot. Sprinkle with white wine. Make a long sausage with your dough in your hands. Spread your dough over the entire edge of your casserole dish and close it with the lid. Fold the dough over the bollards. The dead dough is used as glue between your stewpot and its lid. Bake for 7 hours, rotating heat in an oven at 120°C.
THE CELERY PUREE
Peel into large pieces and wash your celery, rave and potatoes. Place everything in a pot. Add salt, pepper, maggi, milk. Cover at water level. Bring to a boil, reduce and simmer until completely cooked (about 20 minutes).
Drain the vegetables, put them in the mill.
Adjust the salt and pepper purée and add the crème fraîche. Keep warm before serving.
On each plate, place a little of your leg of lamb, accompanied by its carrots and onions.
Using a cookie cutter, place your mashed potatoes.
Pour a little sauce over the meat and carrots. Sprinkle with chopped chives and a little gomasio.
Serves: 4
Prep. time: 30 minutes
Cook time: 20 minutes
Wash the courgette and cut it into slices. Put a pot of water on the stove with the vegetable stock cube. At the first signs of boiling, pour the courgette and cook for 10 minutes.
Drain the courgette slices, put them in your blender with a good ladle of cooking broth and blend for a long time. Add the ricotta cheese, salt and mix again.
Pour the hot preparation into the siphon and hit it with a gas cartridge. Shake and keep warm in a water bath at 70°C.
Proceed in several steps depending on the capacity of the device.
Cook the chops on a griddle or in a frying pan in which you will pour a tablespoon of olive oil. Pour in the spring onions and rosemary until desired according to your taste (pink until very cooked, 10 to 15 minutes).
Just before serving, pour the courgette mousse into small containers, taking care not to burn yourself.
This preparation can also be served cold, after having rested for a while in the fridge. Season with pepper and serve immediately.
Serves: 4
Prep. time: 40 minutes
Cook time: 1 hours and 40 minutes
Cut the lamb into large dices. Season all sides with salt and pepper. Wash and pitted the mirabelles. Wash and slice the aubergines. Peel and degerm the garlic cloves. Peel and slice the onions.
Preheat the oven to 180°C.
Heat 1 tablespoon of olive oil in a stewpot and brown the lamb dices on all sides. Then remove the lamb and add the onions and spices instead. Fry them until they become translucent, then add the coconut syrup and brown for another 5 minutes.
Put the lamb back in the stewpot, pour water at the right height, cover and put in the oven for 1h30 of cooking. In the meantime, brown the eggplant slices in a frying pan with a little olive oil. After 1 hour of cooking the meat, add the aubergines and mirabelles in the casserole.
Continue cooking for 30 minutes: the meat must be tender.
Season and sprinkle with chopped cilantro and serve immediately.
Serves: 4
Prep. time: 50 minutes
Cook time: 15 minutes
MARINATED LAMB
In a hollow dish, coat the meat with all the ingredients of the marinade. Film and set aside 1 hour in a refrigerator.
THE HARISSA
In a bowl, mix all the ingredients of Harissa and put it in a refrigerator.
THE SAUCE
For the sauce: Peel the cucumber and cut it into mirepoix. Mix all the ingredients in a bowl and set aside in a refrigerator.
METHOD
Grill the meat on the hot grill. Warm the breads with a toaster for a few minutes. Split them on the 1/3 slice. Spread them with harissa sauce and then Greek yoghurt sauce. Add a little sugar, lamb meat, tomato, minced white onion.
Serves: 4
Prep. time: 30 minutes
Cook time: 25 minutes
Take the rack of lamb out of the fridge 30 minutes before cooking.
Preheat your oven to 180°C.
Peel and degerm the garlic, wash the spinach and remove the ribs. Mix all the spinach with pistachios, garlic, parmesan cheese, 5 cl olive oil, organic lemon zest and coarse salt. Adjust the thickness by adding a little more olive oil if necessary and then pepper to taste.
You must obtain a thick and creamy paste.
Heat 2 tablespoons of oil in a frying pan over high heat and sear the rack of lamb on all sides to brown it.
Put the pan in the oven for 10 minutes of cooking.
Remove the square from the oven and lower the oven to 170°C.
Using a spoon, generously cover the outside of the square with pesto to form a thickness.
Place the rack in an ovenproof dish, pesto side up and cook for 15 minutes.
Finish in a grill for lightly colored.
Serve immediately with Anna apples, the recipe that you will find on this website.
Serves: 4
Prep. time: 20 minutes
Cook time: 5 minutes
Peel the onion and quarter it. Wash and remove the leaves from the herbs. Chop the meat and onion with a mechanical chopper. Chop the herbs.
Mix the meat with the herbs, spices, salt and pepper. Form small balls in the palms of your hands and roll them in the breadcrumbs to coat them well.
Place them in a cool place. In a bowl, mix the cottage cheese with the drained and crumbled feta cheese.
Add the lemon juice, chopped chives and flowers (save some for garnish), salt, pepper and mix well.
Heat the olive oil in a hot frying pan.
Place the meatballs on top and brown on all sides for 5 minutes over high heat.
Lower the heat, cover and continue cooking for 6 minutes.
Serve the hot meatballs with the feta sauce.
Serves: 4
Prep. time: 45 minutes
Cook time: 2 hours and 15 minutes
Peel and chop the shallots. Peel the garlic cloves and crush them. Season the leg of lamb with salt and pepper. Heat 2 tablepoons of olive oil in a stewpot. Seize the leg of lamb in the steaming oil and let it brown for a few minutes on all sides. Lower the heat, add the crushed garlic cloves, shallots, bouquet garni and juniper berries. Let it brown for a few minutes then wet with the white wine.
Let reduce to 3/4 then pour in the veal stock.
Add 1 glass of water, bring to a boil, remove the juices with a spoon. Reduce heat, cover and simmer 2 hours over low heat, turning meat every 1/4 hour.
In the meantime, clean the ceps with a damp cloth and remove the earthy part of the feet. Cut them into large cubes. Wash, remove the leaves, dry and coarsely chop the parsley. Drain the leg of lamb on a plate and reduce the cooking juices by half. Adjust the salt and pepper seasoning. Heat 2 tablespoons of olive oil in a saucepan and sear the mushrooms and let them brown for a few minutes then turn them over. Salt and pepper.
Off the heat, add 2/3 of the chopped parsley. Put back the leg of lamb in the stewpot, place the ceps around it, cover with sauce, heat it up without boiling.
Sprinkle the rest of the parsley on top of the leg before serving
Serves: 4
Prep. time: 50 minutes
Cook time: 2 hours
Peel and slice your onion. Sear the lamb pieces in a casserole dish with a little olive oil. Add the chopped onion and let it melt for 5 minutes over medium heat. Pour the honey over the meat, coat it well and let it caramelise slightly. Press 600 grams of grapes and reserve the rest. Filter the recovered juice and pour it into the casserole. Season with salt and pepper, bring to a boil and then add water to the meat. Cover the casserole and cook for 1h15 to 1h30 over low heat, stirring regularly. Meanwhile, wash and remove the grapes. 20 minutes before the end of cooking the meat, melt the butter in a frying pan. When it crackles, throw the grapes in. Sprinkle them with sugar, then roll them in the pan for 4 to 5 minutes over high heat so that they caramelise slightly. Add the grapes to the casserole dish with the meat, simmer.
THE MASHED POTATOES
Peel and wash your parsnips and potatoes and cut them into pieces. Cook them in a large amount of salted water for 20 minutes. At the end of this time, put your parsnips and potatoes in the vegetable mill. Add the butter, cream and adjust the seasoning. Serve immediately with lamb and a little chopped parsley.
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