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Ingredients for 4 servings:
One 1.3 kg lamb roast
1 tablespoon oil
40 g butter
40 cl red wine
1 garlic clove
2 onions
2 carrots
2 thyme sprigs
1 jar confit de vin jelly
powdered ginger
salt
pepper
Method for Lamb Roast in Red Wine:
Rub the surface of the roast with garlic.
Season with salt and pepper and sprinkle with ginger. Seal at medium heat in order to give it a nice golden color on all sides.
Transfer to a dish and keep aside. In the same pan, melt the butte rand sauté the carrots and onions cut in mirepoix.
When the vegetables are golden, transfer to a baking dish. Put the roast and thyme on top. Bake in warm oven (220°C or 428°F) for 20 minutes.
Moisten with red wine and add the equivalent of one jar of "confit de vin" (on sale at our store).
Lower the temperature of the oven at 180°C or 356°F and keep cooking for 1h15, frequently basting the roast with its juices.
If needed, add a bit of water. When finished, keep the roast warm in a service dish.
Pass the stock through a chinois sieve and reduce it to a third of its original volume. Skim the fat off the juices with a small ladle. Season if needed.
Serve the roast coated with sauce. Cut it in front of your guests. Keep the remaining juices in a sauce pan on the side.
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Chinoiser
French term meaning to strain through a chinois.
Mirepoix
A mixture of diced vegetables (carrot, onion, celery) combined with bacon and a bouquet garni, usually simmered.
Moisten, to
To add a liquid (stock, wine, water) to a culinary preparation in order to cook it or to make the sauce.
Reduce, to
To concentrate or thicken a liquid (sauce or stock) by boiling in order to enhance the flavour.
Sear, to
The process of cooking or pre-cooking an ingredient on high heat for a few minutes.