Pot-Roasted Loin of Lamb (Longe d'Agneau Poêlée) recipe
bed of root vegetables
200 g sliced carrot
200 g sliced onion
150 g sliced celery
1 bayleaf
1 sprig thyme
parsley stalks
1 crushed clove garlic
1.5 kg loins of lamb
75 g dripping
100 g melted butter
500 ml jus lie
seasoning
200 g sliced onion
150 g sliced celery
1 bayleaf
1 sprig thyme
parsley stalks
1 crushed clove garlic
1.5 kg loins of lamb
75 g dripping
100 g melted butter
500 ml jus lie
seasoning
method
1. Butter and season the bottom of a braising pan or other suitable deep receptacle sufficiently large to afford room for basting and which can be covered with a lid that does not touch the meat.
2. Sear the meat quickly in hot dripping until brown on all sides.
3. Place the bed of root vegetables in the bottom of the pan. Season the meat, place on top and coat with the melted butter.
4. Cover with the lid and pot-roast in the oven at 200°C for 45 minutes, basting from time to time.
5. When the meat is nearly cooked, remove the lid and allow it to colour slightly for the last 10 minutes.
6. When cooked, remove the meat and keep it warm. Place the pan on top of the stove but do not allow the vegetables to burn. Add the jus lie and allow to simmer until the flavour from the juices and butter has been absorbed into the sauce.
7. Pass through a fine strainer, reboil and skim. Season to taste and correct the consistency so that it just coats the meat.
8. Carve the loins into 5mm slices and arrange on a dish slightly overlapping, lightly coat with some of the sauce and serve the rest in a sauceboat.
2. Sear the meat quickly in hot dripping until brown on all sides.
3. Place the bed of root vegetables in the bottom of the pan. Season the meat, place on top and coat with the melted butter.
4. Cover with the lid and pot-roast in the oven at 200°C for 45 minutes, basting from time to time.
5. When the meat is nearly cooked, remove the lid and allow it to colour slightly for the last 10 minutes.
6. When cooked, remove the meat and keep it warm. Place the pan on top of the stove but do not allow the vegetables to burn. Add the jus lie and allow to simmer until the flavour from the juices and butter has been absorbed into the sauce.
7. Pass through a fine strainer, reboil and skim. Season to taste and correct the consistency so that it just coats the meat.
8. Carve the loins into 5mm slices and arrange on a dish slightly overlapping, lightly coat with some of the sauce and serve the rest in a sauceboat.
serving amount
serves 10
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