This time Paul Bartlett our friend from the U.K., offers another family favourite, "Lamb Provençal", also from his Danish Aunt Bente. "Once we used a shoulder of kid - that's GOAT not CHILD - instead of lamb, it was glorious. Potatoes, garlic, I cook with wine a lot too - as in this recipe"

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LAMB PROVENÇAL

WHAT IS LAMB PROVENÇAL?

Paul Bartlett from the U.K., a friend and a long time subscriber to my newsletter, offered this second personal family recipe, this time for "Lamb Provençal".

In Paul's own words:

Ian,

Here's another, again from Auntie Bente.

Goes down very well.

INGREDIENTS FOR LAMB PROVENÇAL

1 leg or shoulder of lamb (we used a shoulder of kid once - that's GOAT not CHILD) - it was glorious)
Garlic
Potatoes
Chicken stock
Parsley
Salt & Pepper

METHOD OF PREPARING LAMB PROVENÇAL

1) Pre-heat oven to 180 C
2) Get a roasting dish and butter well.
3) Peel and thinly slice potatoes (1/8" - 1/4"). Overlap the sliced potatoes in the roasting dish to produce a layer about 3/4" deep. You can vary this - depends on how many you're feeding. Err on the generous side - the potatoes are very moreish.
4) Crush a couple of cloves of garlic (adjust to taste - we LIKE garlic) and sprinkle over the potatoes.
5) Finely chop a handful or so of parsely and sprinkle over the potatoes.
6) Season the dish with loads of freshly ground pepper.
7) Season the lamb with salt and pepper all over and place skin side down on top of the potatoes.
8) Add sufficient chicken stock to just cover the potatoes.
9) Roast for 45 mins. Turn the lamb skin side up and roast for a further 45 mins.
10) Remove the lamb from the dish and leave to 'rest' for a few minutes in a warm place, returning the potatoes to the oven (switched off) to keep hot.
11) Carve the lamb into slices and add any juices that escape to the potatoes (there're usually a lot).
12) Serve simply with minted peas, or any other green vegetable of choice. And / or a salad.

If you've got it right, the tops of the potatoes sticking out of the gravy should have crisped a bit leaving the remainder moist and succullent. The lamb should be *just* pink in the centre - the juices from the carving should have a definite pinkish tinge which will disappear as they're added to the hot potatoes.

Makes a superb party dish. Total time from start to finish should be less than two hours and of that, an hour and a half is spent with the meal in the oven. Leaves plenty of time to socialise ;-)

I cook with wine a lot too - as in this recipe ;-).
[editor comment: "I LOVE TO COOK WITH WINE - SOMETIMES I EVEN PUT IT IN THE FOOD"]

Paul

Let me know how you go

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Created 26th February, 2002

Updated 26th February, 2002