- Home
- Lamb
- How To make Lamb Patties with Vegetables Provencal
How To make Lamb Patties with Vegetables Provencal
1 lb Ground raw lamb
1 Large egg
2 tb Bread crumbs
1 1/4 ts Salt
1 ts Rosemary
1 ds Hot pepper sauce
1 tb Olive oil
1 Med onion cut in rings
2 lg Cloves crushed garlic
8 oz Zucchini cut in 1/4"
Slices 14 1/2 oz Canned tomatoes
16 oz Can sm whole potatoes
Drained Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve.
How To make Lamb Patties with Vegetables Provencal's Videos
Provencal Vegetable Cake – Bruno Albouze
For the veggie lovers, this is the one!
To get the full recipe go to
Instagram@
Facebook@
Pinterest@
Twitter@
Provençal Roast Lamb | Everyday Gourmet S11 Ep26
As seen on Everyday Gourmet.
How to pot roast a rack of lamb with vegetable and black olives
This week we learn how to pot roast a lamb rack with Provincial style vegetable and black olives. the recipe is called le Carré d'agneau à la niçoise. A simple way to cook lamb with vegetables
???????? CHECK OUR NEW FRENCH SAUCE MAKING COURSE:
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
Get the written recipe here:
????????INGREDIENTS????????
1 lamb rack
1 medium size zucchini
200 grams potatoes ( waxy or all round ) I used Dutch cream
200 grams tomatoes (peeled and seeded)
2 garlic cloves
1 small bay leaf
a few twigs lemon thyme
10 to 15 black olives.
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Grilled Lamb Roast
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #lamb #spaghetti #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
2 Michelin star chef Rolf Fliegauf creates lamb from Romandie with peppers and aubergine
2-Michelin star chef Rolf Fliegauf from Switzerland’s Ecco Ascona creates a dish using lamb from Romandie. This is cooked in foaming butter and served with roasted aubergines, bell peppers a bell pepper pesto and lamb sauce. Rolf takes us through this step by step.
Watch the full video:
You can see more dishes from Rolf here:
More lamb recipe inspiration:
Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY!
DOWNLOAD CHEF+ (IOS):
DOWNLOAD CHEF+ (ANDROID):
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Provençal Lamb Daube Recipe by Chef Daniel Boulud