Lamb main page

Braised leg of lamb cleopatra
Brochettes of lamb
Crown roast of lamb in a parmesan-sage crust
Curried lamb
Eggplant and lamb cake with a garlic jus
Florentine lamb chops
Honey-hoisin grilled lamb chops
Irish stew
Kashmiri lamb curry
Lamb shanks braised in red wine
Lamb stock
Leg of baby lamb Nicoise
Leg of lamb in red wine sauce
Navarin of lamb with vegetables
Rack of lamb with mushroom crust
Ratatouille
Roast leg of baby lamb Beaumanière
Roasted rack of lamb Provençale with ratatouille
Roasted lamb rib eye with sweet garlic

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ROAST LEG OF BABY LAMB BEAUMANIERE

Serves: 4

A small leg of lamb is stuffed and wrapped in puff pastry.
Top rated Beaumaniere is a restaurant in Les-Baux-en-Provence, France.
The owner was very kind to share his recipe with Chefdecuisine.com.

1 small leg of lamb (about 2 pounds)
2 lamb kidneys, cut into small cubes
1 tablespoon olive oil
1/2 cup diced mushrooms
2 tablespoons chopped truffles
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
to taste salt and ground black pepper
1 tablespoon oil for roasting
2 tablespoons Madeira wine
1 cup diced vegetables (carrot, celery, onion)
1 1/2 pounds puff pastry
1 egg
to taste salt and ground black pepper

Bone the leg of lamb without opening completely and leave shank bone attached.
In a sauté pan, heat olive oil over high heat, and briskly sauté the lamb kidney pieces.
Deglaze with Madeira wine. Add mushrooms and truffles, thyme, rosemary, and tarragon.
Cook over medium heat for 5 minutes. Season with salt and pepper. Set aside until cool.
Preheat oven to 450 degrees. Stuff boned leg of lamb with the kidney mixture.
Close opening with a trussing needle and twine. Rub stuffed leg of lamb with oil; season with salt and pepper. Place diced vegetables, lamb bones and trimmings in a roasting pan.
Arrange leg of lamb on top of vegetables, and roast in the oven for 15 minutes.
Remove lamb, and cool.
Also, remove twine before wrapping in pastry dough. Add 2 cups of water to the pan and boil to make 1 cup of lamb juice. Strain. Remove fat, and set aside.
Roll out puff pastry to about 1/4 inch thickness. Brush surface with beaten egg.
Place lamb on top and cover with dough, leaving shank bone uncovered. Decorate pastry with any trimmings. Brush dough with egg again. Reduce oven temperature to 350 degrees, and bake for 20 more minutes for medium-rare.
Carve the lamb, and serve with the lamb gravy. Potatoes Savoyarde are for this dish .


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.