The colourful spicy cuisines of French colonial North Africa have left their mark on French cooking. Tagine, named after the conical-shaped pottery dish in which it is cooked, is a favourite.
A navarin is a stew made with lamb and a selection of young tender spring vegetables such as carrots, new potatoes, baby onions, peas, French beans and especially turnips!
Serving vinaigrette sauces with meat came in with nouvelle cuisine and stayed. This one offers a classic combination – lamb and mint – in a new style.
This recipe is perfect for entertaining. You can coat the lamb with the crust before your guests arrive, and put it in the oven when you sit down for the first course.
The lambs which graze in the salty marshes along the north coast of Brittany and Normandy are considered the best in France. The stuffing is suitable for either leg or shoulder joints.
Leg of lamb is the classic Sunday roast. In France, the shank bone is not removed, but it is cut through for easier handling. The roast is often served with haricot or flageolet beans.
SERVES: 4PREP TIME: 10 minCOOK TIME: 15 minREADY TIME: 25 minCALORIES: 165 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 500 g (1 lb) boneless lamb loin 4 cloves garlic, crushed 2 tablespoons seeded mustard 2 tablespoons chopped mint 1 tablespoon chopped coriander 1 tablespoon olive …
SERVES: 4PREP TIME: 10 minCOOK TIME: 1 hourREADY TIME: 1 hour 10 minCALORIES: 365 calories ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 1 tablespoon oil 2 cloves garlic, crushed 1 teaspoon cumin seeds 6 spring onions, halved 500 g (1 lb) diced lamb 2 tablespoons chopped preserved …
SERVES: 4PREP TIME: 10 minCOOK TIME: 50 minREADY TIME: 1 hourCALORIES: 450 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 8 small parsnips, peeled and sliced 6 small carrots, peeled and sliced Olive oil 8 double lamb cutlets 1/2 cup grated parmesan cheese 2 tablespoons wholegrain …
