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EZ Contemporary French Cooking
Lesson #3
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Butterflied Leg of Lamb a la Provencal
This is one of the most delicious and spectacular dishes you can
cook on your grill. Your guests will be totally wowed by how
fabulous it tastes, and you will love how quickly it cooks.
(Leftovers make great sandwiches!)
Makes 8 servings
1 Leg of Lamb, trimmed and boned (approximately 5 lbs
trimmed weight)
(Be sure to ask your butcher to remove the fell.)
Marinade:
1 Tb fresh thyme leaves
1 Tb fresh rosemary leaves
1 Tb fresh marjoram leaves
3 cloves garlic
4 Tb extra-virgin olive oil
1 lemon, juice and zest
Sea salt and freshly ground black
pepper to taste
Procedure:
Coarsely chop leaves and garlic. Add lemon zest and mix with oil
and juice of the lemon. Add salt and pepper. Rub lamb well, all
over.
Wrap in plastic, and marinate at least 1 hour. (You can let it
sit up to three hours in the refrigerator.)
Grill over rosy red coals, or an electric range top grill, for
45 minutes (to 130 degrees F. internal). Or, you may roast it in
the oven--375 degrees F. for 20 to 25 minutes, then slide under
the broiler 2 minutes (to 125 degrees F. internal) to achieve
that crusty grilled look.
Let sit at least 10 minutes before carving.
Wine Tip: Although Bordeaux-style wines traditionally pair with
lamb, and are suggested on many food-and-wine pairing charts,
the think the garlic and the grilling may indicate a more robust
wine. A Provencal-style syrah-based red or Zinfandel from
California are worthy companions to this flavorful roast.
Nicoise Potato Salad with Tiny Green
Beans (atop a bed of fresh Spinach)
This variation on Salade Nicoise also makes a fabulous luncheon
main course. You can leave the anchovies out of the dressing if
you must, but then be sure to add 1/4 tsp of fine sea salt. You
can make all the components ahead of time, but don't assemble
the salad until you are ready to serve.
Makes 6 servings
Ingredients:
Vinaigrette:
2 anchovy fillets, well
drained and very finely chopped
1 tsp Dijon mustard
1 clove garlic, very finely
chopped
3 Tb white wine vinegar
1/3 cup extra-virgin olive oil
In a bowl, whisk together the anchovies, mustard, garlic and
vinegar. Add the oil, one tablespoon at a time, whisking
constantly. Set the dressing aside so the flavors can mellow.
Potato Salad:
8 medium-sized red potatoes
(2 lbs) scrubbed, with skins intact
2 Tb dry French vermouth
1/4 red onion, thinly sliced
3 Tb chopped fresh chervil
or flat-leaf parsley
1 cup tiny ripe
Nicoise olives (or choose oil-cured ripe olives)
Sea salt
and freshly ground black pepper to taste
1 lb haricots verts (tiny
French green beans)
2 lb fresh, young spinach,
washed several times to remove any sand, and well dried
Bring a large pot of water to a boil. Add the potatoes and cook
until they are tender when pierced with a fork.
Trim the green beans and blanch in a large pot of salted boiling
water for about 4 minutes. Remove from the heat immediately and
refresh in an ice water bath to stop the cooking.
Toss with about 2 Tb of the vinaigrette.
While the potatoes are still hot, but cool enough to handle,
slice them thickly and layer them in a wide, shallow bowl.
Sprinkle each layer with some of the vermouth, red onion and
parsley.
Pour the vinaigrette and olives on top and, with your hands,
gently toss the potatoes with the olives and dressing. Wipe the
sides of the dish; add salt and pepper to taste.
Cover with plastic wrap and let the potatoes sit at room
temperature for at least 1 hour before serving.
To serve, arrange atop the spinach and garnish with more olives
and very thinly sliced red onions.
Cook's Tip: Any waxy potato, such as; Yukon Gold will work well
in this salad. |
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