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How To make Leg Of Lamb Nicoise
3 lb Leg of lamb
Salt Pepper 4 Garlic cloves
1/3 c Parsley leaves;fresh,packed
2 tb Anchovy paste
2 tb Red wine vinegar
1/2 ts Rosemary; dried
1/2 ts Majoram
1/2 ts Oregano
1/2 ts Thyme
1/4 c Olive oil
Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight. Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets. Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside. Mince garlic and parsley by adding to food processor with motor on. Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 ts(5mL) pepper. Add oil very slowly through feed tube with motor running. Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. Cover and marinate in refrigetator several hours or overnight. Bring out to room temperature 3 minutes before cooking. Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140F(60C). Alternatively, grill about 12 minutes a side.) Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.
How To make Leg Of Lamb Nicoise's Videos
lamb niçoise | a bulb of garlic
the full ingredients list is below - if you decide to make this recipe, tweet me a photo ❀
if you have any questions about this recipe or any recipe ideas for me, get in touch ☺︎
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♡ INGREDIENTS ♡
lamb niçoise:
• 600g diced lamb
• 2 onions, roughly chopped
• 1 bulb of garlic, finely sliced
• a small glass of red wine
• a handful of sun-dried tomatoes, finely chopped
• a good squeeze of sun-dried tomato purée
• 800g (2 tins) plum tomatoes
• 1 lamb stock cube
• 2 sprigs of fresh rosemary
• a splash of rapeseed oil
• salt & pepper, to taste
• a handful of sliced black olives
served with:
parmesan & polenta potatoes
tenderstem broccoli
a glass of merlot ????
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♡ MUSIC ♡
(in order of appearance)
Music by SkeetOnTheBeat - Late Night -
Music by Mr. Chase - Wild Cherry -
Anthony Bourdain's Classic Salade Niçoise Recipe | Back to Bourdain E31
Today I learned how to hard boil and egg. Seriously. Also we're making a solid French classic salad that eats like a meal, is pretty cheap, and is damn good for you. Learning to make Salade Niçoise from Anthony Bourdain's Les Halles Cookbook.
???? My Essentials
Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
Please note as an Amazon Associate I earn (a rather small percent ????) from qualifying purchases through these links. Thank you!
???? Support me and get a shoutout! -
⭐️ Subscribe:
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???? Chapters
00:00 - Anthony Bourdain's Salade Niçoise
00:39 - Prepping The Dish
02:30 - Comment Of The Week!
04:08 - THE DEBATE
05:30 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 2 tbsp/28 g salt (plus more to taste)
• 6 ounces/168 g haricots verts (skinny French green beans), trimmed
• 4 small red bliss potatoes, scrubbed
• 1 garlic clove, peeled and slightly crushed
• 6 tbsp/84 ml extra-virgin olive oil
• 3 tbsp/42 ml red wine vinegar black pepper
• 1 head Boston or Bibb lettuce, washed, dried, outer leaves discarded, inner leaves torn in half
• 1 green bell pepper, cored and cut into ⅛-inch/3-mm slices
• 8 anchovy fillets (the expensive white ones would be best), drained, rinsed, patted dry (4 cut into quarters)
• 1/4 Ib/112 g niçoise olives, pitted
• 4 ripe plum tomatoes, cut lengthwise into quarters
• 12-ounce/340-g can high-quality tuna in olive oil
• 4 hard-boiled eggs, peeled and cut lengthwise into quarters
???? Equipment
• medium pot
• slotted spoon
• medium bowl filled with ice water (large bowl wouldn't hurt)
• fork or whish
• salad bowl for serving (wooden is preffered)
#anthonybourdain #salad #frenchfood
Anthony Bourdain's Fool Proof Leg of Lamb Recipe | Back to Bourdain E39
The legendary leg of lamb. Easily one of my favorite proteins out there. Through the magic process of heat and time, this recipe is damn near fool proof. Learning to cook 7-Hour Leg of Lamb from Anthony Bourdain's Les Halles Cookbook.
???? My Essentials
Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
Please note as an Amazon Associate I earn (a rather small percent ????) from qualifying purchases through these links. Thank you!
???? Support me and get a shoutout! -
⭐️ Subscribe:
???? TikTok:
???? Instagram:
???? Chapters
00:00 - Anthony Bourdain's 7-Hour Leg of Lamb Recipe
00:01 - Prepping The Dish
03:07 - Comment Of The Week!
06:08 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 1 leg of lamb, about 6 lb/2.7 kg
• 4 garlic cloves, thinly sliced
• 20 whole garlic cloves, peeled
• salt and pepper
• 2 small onions, thinly sliced
• 4 carrots, peeled
• 1 bouquet garni , (thyme, parsley, bay leaf)
• 1 cup/225 ml dry white wine
• ¼ cup/56 ml olive Oil
• splash of reduced-sodium soy sauce
???? Equipment
• paring knife
• Dutch oven with lid (I used a roasting pan with aluminum foil)
• medium mixing bowl
• wooden spoon
#anthonybourdain #legoflamb #frenchfood
Wegmans Rack of Lamb with Pesto & Panko
Try our recipe
Wegmans Executive Chef Mark Makovec shows you how to create this tender, tasty lamb dish that was a hit with everyone in our test kitchen.
Cooking in the Renaissance - an awsome recipe: Saddle of Lamb
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SUBJECT
Lets Cook History is an entertaining and informative five part series exploring the origins of European cooking and eating habits. Each episode reconstructs a famous meal on from a different period in history, depicting the evolution of tastes, customs and world trades that have shaped the contemporary cuisine.