La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 14)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Roast Leg of Lamb
Sauce Provencal
Simmered White Beans
Rustic Strawberry Tart
Meal Preparation Tips
This is a simple delicious meal to orchestrate, the lamb is roasted in the gas oven, the white beans and
sauce Provencal cook on the plaque and the rustic tart cooks to perfection in the electric oven. Lamb
roasts are often de-boned and rolled to make the carving easier but because the meat is not uniformly
thick I find that a bone-in roast actually cooks more evenly.
Roast Leg of Lamb
1 – 6lb bone-in leg of lamb (6-8 servings)
2 – tablespoons herbs de Provence
6 – cloves garlic, minced
1 – tablespoon kosher salt
2 – tablespoons olive oil
1 – teaspoon balsamic vinegar
Combine the seasonings with the olive oil and vinegar and rub all over the lamb. Place the roast on a
rack in a shallow pan and cover loosely with plastic wrap.
Pre-heat the oven to 425° and roast the lamb for 15 minutes, then reduce the temperature to 350° and
cook for another hour before checking the internal temperature with a meat thermometer taking care not
to hit the bone, 130° medium rare, 140° medium. Allow the roast to rest for 15 minutes before carving.
Sauce Provencal
1 – tablespoon olive oil
2 – tablespoons unsalted butter
2 – shallots, thinly sliced
2 – cloves garlic, minced
1 – cup pitted Kalamata olives
1 – 28oz can, diced tomatoes
Sauté the shallots in the olive oil and butter over moderate heat, towards the rear of the plaque works
well. Stir in the garlic and cook for another minute, then add the olives. When the olives have softened
stir in the tomatoes and simmer for 15-20 minutes.