- Home
- Lamb
- How To make Leg Of Lamb Nicoise
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
How to prepare a Scotch Lamb lumber section or Scotch Lamb saddle
How to prepare a Scotch Lamb lumber section or Scotch Lamb saddle. In this video master butcher Viv Harvey shows us how to prepare the Scotch Lamb lumber section or Scotch saddle of lamb by removing the bone on this primal piece of Scotch Lamb PGI. This is a simple and easy to follow butchery video from Quality Meat Scotland.
why not check out our in depth Scotch Lamb PGI cuts guide , or look for one of many great Scotch Lamb PGI recipes
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
Cooking in the Renaissance - an awsome recipe: Saddle of Lamb
CLICK TO WATCH FULL DOCUMENTARY ONLINE:
If unavailable in your territory, or if you are interested in other license requests (feature movie, television, documentary, commercial...), please contact the distributor Java Films at contact@javafilims.fr
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.
How to Roast Lamb and Lamb Serenade
Check out this easy roasted lamb loin recipe and have a few giggles. From FoodFlirt.com comes a quirky video about how easy it is to roast lamb loins while showing them a little love with a Lamb Loin serenade ... because food that's cooked with laughter and love really does taste better.
Lamb Loin Roast Rolled with Herbs | Recipe
The lamb loin, also called a saddle, contains meat from the three most prized cuts, equivalent to the T-bone, Porterhouse and tenderloin in beef. The loin meats are delicately marbled, with an elegant flavor that brings a note of luxury to any meal.
In this recipe, the backbone will be removed, leaving the meat to be rolled and tied before grilling. The result is a very tender roast, easy to carve and with a minimal amount of fat. With no bones and a nice cylindrical shape, just slice as medallions and serve. It is perfect for any special occasion.
Full recipe:
Buy the meat in this recipe:
About Shepherd Song Farm:
Grass to Table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
100% Grass Fed lamb loin saddle of lamb from Shepherd Song Farms
Chef: Ben Spangler
Video By: BSPAD
bspad.com
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:
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