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Cooking Recipe Video : Leg of Lamb in a Crust of Fresh Herbs

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Restaurant: Château de Trigance

Chef: Philippe Joffroy

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.1/ 5 - 12 votes - 1,428 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Leg of Lamb in a Crust of Fresh Herbs Leg of
Recommended wine with the dish:
Haut-Medoc
Difficulty level:
Cooking recipe viewed:
1,428
Cooking Recipe Preparation time
  • Preparation time: 40 minutes
Cooking Recipe Ingredients
  • 1 gigot (leg of lamb), about 4.4 lbs.
  • 2 garlic cloves
  • 1 bouquet flat parsley
  • 1 shallot
  • 3.5 oz. breadcrumbs
  • 1.8 oz. butter
  • 3 nice carrots
  • 3 zucchinis
  • 3 leeks (the white only)
  • 3 cucumbers
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Let your butcher prepare the meat into 8 nice escallops of about 0.4 lbs. each.
  2. Mince the garlic, shallot and parsley to prepare a persillade.
  3. Put the meat slices into the persillade. Roll, tie, and store in the refrigerator.
  4. Peel the carrots and cucumbers. Use a peeler or similar to cut the vegetables into thin, long stripes ("tagliatelle").
  5. Roast the seasoned lamb legs for about 5 minutes in the oven at 356 degrees F. Depending on your taste of cooking, leave them longer in the oven.
  6. In the meanwhile, heat the butter, add the remaining persillade and the salted "tagliatelle" (vegetable stripes), just for a minute though, in order to keep their crunchy consistency.
  7. Remove the lamb legs. Roll them in the breadcrumbs and color them for a minute or so in the oven.
  8. Place the "tagliatelleā€¯ and the lamb leg in the middle of the serving dish. Decorate with fresh parsley.
Restaurant
Name:
Château de Trigance
Phone:
+33 4 94 76 91 18
Website:
www.château-de-triga
Address:
Château de Trigance
City:
Trigance
Country:
Fr
Overview:
"At the heart of the wild Provence and the gates of Verdon, not far from the famous village "Fayence", lays Trigance. Heir of a long medieval tradition, Trigance was constructed on an altitude of more than 2000 feet. It is dominated by a military fortress, the Castle of Trigance. Philippe Joffroy has been the chef de cuisine since more than 10 years and proposes an excellent, medieval cuisine."
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