I want to know about lamb recipe in French style?

Hi friends, I want to know about lamb recipe in French style?I want to know about lamb recipe in French style?
French Style Lamb








Ingredients





1 large leg of lamb, weighing approx 3kg / 6lb 8oz


4 onions, sliced


8 cloves of garlic, peeled and left whole


4 large carrots, quartered lengthways


300ml / 1/2 pint white wine


300ml / 1/2 pint stock


2 tablespoons Armagnac or Madeira


few sprigs of fresh thyme











Method





Preheat the oven to 120 degrees C or 100 F, gas mark 1/2. Season the leg of lamb. Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven).





If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan.





Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil. Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.





The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.





Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb - a la cuillere as the French call it. It will be tender, succulent and delicious








EnjoyI want to know about lamb recipe in French style?
There are many recipes from france for lamb or gigot, very popular. That first recipe sounds good, here are a few more.


http://www.recipehound.com/Recipes/4928.鈥?/a>


http://www.lcstores.com/france_recipe2.h鈥?/a>


http://www.miettas.com/Recipes/Meat/Fren鈥?/a>


http://www.telegraph.co.uk/news/uknews/1鈥?/a>


I think you get the idea, a very versatile meat. I didn't even bother getting out my copy of Escoffier or this could go on forever.