Bonjour,
I am still working on Volume 3. For some reason this one is taking its sweet time, but I know that you will like it very much. I hope that by mid-May it will be out. I will let you know. This coming weekend is Easter. I remember when I was younger, at my parents house we had un gigot d'agneau, (a leg of lamb), with fresh haricots verts et flageolets (white beans or baby lima beans). My Mom served this dinner with fresh mint jelly, potato au gratin, a chocolate mousse to die for, and lemon madeleines. Guess what we are having for dinner this Easter at our house.
Happy Easter to all of my readers!
Gigot d'Agneau:
1 - 6 pound semi-boneless leg of lamb, trim fat to a 1/4 inch thickeness
7 garlic cloves, minced
2 tablespoons lemon zest
1 tablespoon kosher salt
Freshly ground black pepper
1/4 cup canola oil, or olive oil
6 tablespoons butter, room temperature
Fresh thyme, chopped
Preheat oven to 425 dgrees F.
Pat dry the leg of lamb with paper towels. Score the fat with a sharp knife, making shallow cuts all over the fat. In a bowl, mix garlic, lemon zest, oil, butter, salt and peppert into a paste. Spread the paste all over the roast. Place the leg in a lightly oiled roasting pan. Let the leg rest at room temperature for 25-30 minutes. Roast lamb in middle of oven for 20 minutes, reduce heat to 350 degrees F. and cook until an instant-read thermometer inserted 2 inches into the thickest part of the leg (not touching the bone). The thermometer needs to register 135 degrees F. (1-3/4 hours). I like the meat to be pink. Remove the pan from the oven and let stand for 15-25 minutes, so the juices can rest. Cut the meat against the grain in thin slices. Serve immediately.
Note: Serve the lamb on warmed plates.
Serves: 6
A bientot! See you next Thursday!
©CafeDion 2013