25 Oct Guest: A Roast Lamb Shank – "Gigot D'Agneau" Thanks To Patricia Wells!
Welcome back John and today he will be sharing some of his own cooking here with us!! Thank you, John
This is a recipe for a “Gigot D’Agneau” – and it’s one of my favourite fall or holiday meals, thanks to the incredible Chef / Author Patricia Wells!
My wife Alex and I got the chance to cook with Patricia at her house in Provence – an adventure of a lifetime – here we are with Patricia in front of the stove that Julia Child gave her.
It was all part of a cooking adventure with the Author, who hosts cooking classes at her house in Provence, France.
It inspired me to make my family her classic roast lamb shank, which is baked on top of potatoes, onion and tomatoes so that the incredible juices from the lamb soak into the gratin!
Let’s make a roasted lamb shank with provencal vegetables! First, preheat your oven to 400 degrees.
Rub the bottom of your roasting pan with a split piece of garlic. I also lay down a dozen slivers of butter to help the potatoes carmelize…then slice your potatoes and lay them down at the base of your dish…
On top of the potato I spread sliced onion…instead of chopped, I like them spread out as rings, and then I add chopped garlic. The amount is up to you…but a head of garlic and one large onion worked for me…
Next, slice tomatoes over the top of the onion – I used three tomatoes total, and I cut them in a larger chunk as they will melt down a bit during cooking – and then I season the dish with a healthy amount of salt, pepper and fresh thyme…
I used a leg of lamb that was just under six pounds. I got mine bone-in, which I think helps the flavour of the meat…put the lamb shank on an oven rack, which you put directly over the vegetables…season the lamb with salt, pepper and fresh rosemary…then drizzle some olive oil because why not?
I roasted the lamb for about an hour and fifteen minutes…the thicker part was medium rare and the smaller side of the shank was medium, so it worked well for everyone!
I removed the lamb to a cutting board and let it rest for fifteen minutes…here is what that beautiful potato-onion-tomato looked like underneath….
I served the dish with some provencal carrots, slivered and flash fried in a pan with slivered garlic and slices of black olive. On this plate below I also had a Ratatouille as well. Enjoy the south of France!
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