Leg of lamb with roasted vegetables

Wipe the leg of lamb dry with paper towels. Make several incisions in the meat and insert garlic cloves a few hours before cooking your meat.  Rub olive oil all around and sprinkle with Herbes de Provence.  A 6-pound leg of lamb will serve about 8 people.

2 large carrots, quartered
2 large onions, quartered
3 unpeeled garlic cloves
Salt and pepper to taste
2 cups of chicken stock (home made or low sodium)

  • Preheat oven to 450°F.
  • Place the leg of lamb in a roasting pan and set in the upper third of the oven.
  • Cook for 15 minutes or until lightly browned.
  • Turn oven down to 350°F.
  • Put the vegetables all around the meat and add 1/2 cup of the stock to the roasting pan.
  • Add the rest of the stock during cooking time when needed.
  • Season with salt and pepper.
  • Add the garlic about half an hour before end of cooking.
  • If you want, insert a meat thermometer in the thickest part of the roast, but without touching the bone.
  • The inside temperature should not be more than 140°F for a nice rosy lamb.
  • Or cook for about 1-1/4 hours until the juices run clear pink when pricked.
  • Do not overcook lamb.
  • Once cooked, transfer the meat to a warm platter and let it rest at room temperature for 15 or 20 minutes before carving.
  • Spoon the fat out of the cooking liquid.
  • Strain the vegetable but press all the juices out.
  • Deglaze the roasting pan, using more stock if necessary.
  • Serve the lamb on hot plates with the following vegetables.

4 zucchinis
2 red, 2 green, 2 yellow peppers
6 carrots
6 onions
a pinch of fresh rosemary leaves
olive oil, salt and pepper

  • Put all the vegetables, cut in chunks, in two large baking dishes coated with olive oil.
  • Sprinkle with freshly ground pepper and the rosemary leaves.
  • Douse with olive oil.
  • Put in a preheated 400°F oven.
  • Toss once or twice during cooking time – about 45 minutes.
  • Sprinkle with salt before serving with the roast.

Daube d’agneau provençale

This is a very simple and inexpensive stew which is better done at least a day ahead.

2 Tbsp of olive oil
2 onions, sliced
3 lb of lamb shoulder cut in large pieces
10 carrots, sliced
4 potatoes, sliced
1 can of italian tomatoes
1 cup of white wine
1 Tbsp of Herbes de Provence
Salt and pepper
Garlic and parsley
Green olives (optional)
2  10 ounce packages of mushrooms

  • In a large covered casserole heat the oil and sweat the onions.
  • In the meantime, brown the pieces of meat in a large skillet.
  • Add the meat to the casserole and deglaze the skillet with the white wine.
  • Add the resulting liquid to the casserole as well. Sprinkle the Herbes de Provence on the meat.
  • Add the carrots, potatoes, herbs, garlic and parsley.
  • Cover with the tomatoes.
  • Cook for 1 hour without stirring.
  • In the meantime, cook the mushrooms.
  • Season and reserve.
  • After 1 hour of cooking, add the mushrooms (and the green olives).
  • Cook for another 20 minutes or until all the vegetables are tender.

Blanquette de veau printanière

This is my very favorite dish!  Serves 8 to 10.

2 Tbsp vegetable oil
2 Tbsp olive oil
2 lb veal shoulder cut into 2″ pieces
Salt and pepper
2 Tbsp flour
2 cloves of garlic, minced
1 cup of dry white wine
1 cup of homemade chicken stock
Bouquet garni
2 Tbsp butter
25 to 30 small onions, peeled
1 Tbsp of sugar
1/2 lb of mushrooms
1/2 cup of cream and 1 egg yolk mixed
1 Tbsp chopped parsley

  • In a heavy casserole or pan, heat the oils.
  • Brown pieces of veal well on both sides, making sure they do not touch each other.
  • Continue until all the veal is browned. Put it in a large casserole.
  • Sprinkle with salt and pepper and the flour.
  • Stir and saute for a few minutes.
  • Add the garlic, wine, chicken stock, bouquet garni and bring to a gentle boil.
  • Reduce heat and simmer gently for 1-½ hours.
  • Meanwhile, melt 1 Tbsp of butter in saucepan and add the onions.
  • After they are slightly brown, sprinkle them with the sugar and sauté a few more minutes.
  • Add to the casserole.
  • In the same saucepan melt another Tbsp of butter, add the mushrooms and cook until all the moisture has evaporated.
  • Add to the casserole.
  • After 1-½ hours make sure the meat is tender.
  • With a slotted spoon gently remove the meat, mushrooms and onions on a serving platter.
  • Reduce the remaining sauce in the casserole, if needed.
  • Remove from the heat.
  • Mix cream and egg yolk and add to sauce. Ladle some of it on top of the meat.
  • Pour the rest in a bowl to pass around for extra.
  • Garnish the platter with parsley and decorate with glazed carrots.
  • Serve rice on the side.

Glazed carrots

  • Cut lengthwise to have sticks about 3 inches long.
  • Simmer in water for 5 minutes.
  • Drain well.
  • In a saucepan melt 2 Tbsp butter, add 2 Tbsp of granulated sugar and the carrots.
  • Sauté for a few minutes.

Blanquette de veau à l’ancienne

Serves 6-8 people.

3 lb of boneless veal in 2 inch chunks
6 cups of chicken stock, home made or canned
2 carrots, cut into chunks
1 large onion, quartered
2 cloves of garlic, unpeeled
2 celery tops
1 leek
Bouquet garni, salt, pepper

  • Blanch the veal: in a large casserole, cover the veal with cold water, bring it quickly to a boil, and let simmer for 1 minute before draining it in a large sieve.
  • Wash any residue off the pieces of meat under cold running water, scrub the casserole, and replace the veal in it.
  • Cover the veal with the chicken stock, and supplement the stock with water if necessary.
  • Add the carrots, onion, bouquet garni (thyme, bay leaf, parsley), garlic cloves, and the salt.
  • Slowly bring the stock to a boil, and skim the surface of any residual scum.
  • Then, reduce the heat to barely simmer the liquid.
  • Cook partially covered for 1 to 1-1/2  hours, or until tender.
  • While the veal is simmering prepare the white onions and the mushrooms.

The vegetables

20 to 25 small white onions, peeled and left whole
2 Tbsp of butter
2/3 cup of chicken stock
1 tsp of lemon juice, 1 lb of mushrooms, sliced

  • In a large saucepan you can cover tightly, heat together 2 Tbsp of butter and the stock.
  • Slowly bring this to a boil and, when the butter has melted, add the onions.
  • Cover the pan, reduce the heat, and simmer for about 30 minutes.
  • Turn the onions every now and then.
  • If the stock cooks away, add a little more from the veal in the casserole.
  • When the onions are cooked – pierced easily with a pointed knife – remove them from the pan with the slotted spoon, and set them aside in a bowl.
  • In the same pan, stir 1 tsp of lemon juice in the remaining stock, bring it to a boil, and add the mushrooms.
  • Cook them briskly for 5 minutes, remove then from the pan with a slotted spoon and set aside with the onions.
  • Pour any remaining liquid into the simmering casserole with the veal.

The velouté sauce

3 Tbsp of flour
3 Tbsp of butter
2 large egg yolks
1 cup of cream

  • When the veal is cooked, remove all the pieces from the casserole and strain the stock into a saucepan (press down on the vegetables).
  • Carefully drain the veal, onions and mushrooms of any juices collected in their bowls and add to the stock to be reduced as well.
  • Bring the stock to a boil and reduce to 2 cupfuls to use for the velouté sauce.
  • Melt the butter and stir the flour into it.
  • Cook this roux over low heat for a minute without browning it.
  • Then, slowly add the two cups of reserved veal stock.
  • Raise the heat and bring the sauce to a boil.
  • Lower the heat and let cook for 5 minutes longer.
  • Meanwhile mix together the egg yolks and the cream and pour into the sauce.
  • Season to taste.
  • Place the meat and the mushrooms and onions in a clean casserole.
  • Pour the sauce over them.
  • Gently but thoroughly mix.
  • Heat once more and sprinkle with parsley.

Blanquette d’agneau des bords du Rhone

3-1/2 lbs shoulder of lamb
2 medium onions finely chopped
2 carrots, chopped
Salt, pepper
Bouquet garni
1/2 cup of beurre manié
2/3 cup of mayonnaise
Juice of lemon

  • Remove the meat from the bones, trim excess fat and cut the meat into 2 inch cubes.
  • Heat a bit of oil in a large pan, add the onions and carrots and cook, stirring all the time, for 5 minutes.
  • Do not brown.
  • Add the meat and seal in the oil but do not let brown.
  • Pour in enough hot water to cover the meat, add the salt, pepper and bouquet garni, simmer gently for 1 hour or more.
  • Add the beurre manié a little at a time over the heat until a creamy sauce is obtained and the flour is cooked.
  • Remove the meat and vegetable in a hot serving dish after draining the sauce from them.
  • Discard the bouquet garni and place the meat in a warm serving dish. Reserve.
  • Mix a little of the sauce with the homemade mayonnaise, return to the pan, mix well and add lemon juice and seasoning.
  • Strain some sauce over the meat, garnish with the vegetable and sprinkle with parsley.
  • Serve the rest of the sauce separately.

Garnish (cooked separately and tossed in butter)

1/2 lb of green beans
1/2 lb of carrots


  • Beat 2 egg yolks with 1 tsp of Dijon mustard and a dash of white pepper.
  • Drip about 1 cup of olive oil in this mixture, slowly at the beginning and faster when it starts to thicken.
  • Add 2 Tbsp of lemon and some salt.

Beurre manié

  • 1/4 cup of butter worked together with 1/2 cup of flour.

Yugoslavian vegetable dish

From Ruth Wessels.

Can be made several days ahead (without the cheese on top) and frozen after cooking.  Then return the casserole to the oven, to reheat 30 minutes.  Spread the cheese and brown just before serving.

1 potato, diced
1 medium zucchini, unpeeled and diced
1 medium eggplant, unpeeled and diced
2 green peppers, diced
2 small carrots, quartered lengthwise and cut into 1 inch strips
1 Bermuda onion, coarsely chopped
1 cup of shelled fresh peas
2 Tbsp chopped parsley
1/3 cup olive oil
1 Tbsp salt
1 tsp Tabasco (or soy) sauce                
1 tsp freshly ground pepper
5 large tomatoes, sliced
1/3 cup raw rice
1/2 cup olive oil
2 Tbsp white wine vinegar
1 3/4 cup grated cheddar cheese 

  • Combine potatoes, zucchini, eggplant, green peppers, onion, carrots, peas, and parsley with 1/3 cup of olive oil, salt, Tabasco, and pepper.
  • Line an oiled 9 x11 inch (deep) baking dish with half of the vegetable mixture.
  • Layer with half the tomato slices, sprinkle with rice, and add the other half of the vegetable mixture.
  • Top with remaining tomato slices.
  • Mix the remaining 1/2 cup olive oil with vinegar and pour over casserole.
  • Bake, covered at 350°F for 1-3/4 hours.
  • Sprinkle with cheese and place under broiler until cheese is melted.

Petits pois à la parisienne

2 onions
2 Tbsp olive oil
6 carrots sliced
2 packages of tender tiny peas
1 clove of garlic and some chopped parsley
lettuce leaves

  • Brown onions in 2 Tbsp of olive oil.
  • Add the sliced carrots and cook until tender.
  • Add the defrosted peas, the garlic and parsley and a few leaves of lettuce.
  • Cook gently, covered, for about 10 minutes.

Mami’s vegetable dish

Serves 4 to 6 people.

1 package of frozen artichoke hearts
1 package of frozen peas
1 zucchini
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
Olive oil
1 Cup of chicken broth
Salt and pepper 

  • Dice zucchini, mushrooms, carrots, onion, and string beans.
  • Leave artichokes and peas whole.
  • Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
  • Season to taste.
  • Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).

Veloutè de Roquefort

Serve 6 to 8 people.

1/4 cup of butter
1 onion, chopped
1 small head of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped fine
1/4 cup of flour
2/3 cup of milk and 4 ¼ cups of stock
salt and pepper
1 oz of Roquefort cheese
4 Tbsp of cream
8 small slices of French bread, lightly toasted 

  • Melt three-quarters of the butter in a large pan and sweat the vegetables over a gentle heat for 10 minutes.
  • When all the vegetables are soft, remove from the heat and add the flour.
  • Return the pan to the heat and cook for 2 or 3 minutes, stirring all the time.
  • Add the milk, stock, salt and pepper and simmer for 15 minutes.
  • Crush the cheese with a fork and mix with the rest of the butter.
  • Remove the soup from the heat and whisk in the cheese/butter mixture together with the cream.
  • Taste and adjust the seasoning.
  • Place the bread in a warm tureen or in individual soup bowls and pour the soup over.
  • Serve at once.

Velouté de Coquille St. Jacques

For 4 to 6 people.

2 Tbsp of butter
1 cup of onions, sliced
2 carrots, some celery
2 cups of dry white wine and 2 cups of water to cover
1 lb of sea scallops (be careful to remove the attachment muscle)
1/4 tsp of curry
4 peppercorns
1 clove of garlic – bay leaf, parsley, thyme and fennel

  • Brown the onions in the butter.
  • Sweat the celery and carrots.
  • Add the wine, the herbs and the water if needed.
  • Bring to a boil, reduce the heat and cook gently for 20 minutes.
  • Meanwhile clean the scallops.
  • Drain the broth and boil it down for 5 minutes.
  • Season to taste.
  • Cook the scallops in the broth for 3 minutes.
  • Remove them from the broth and reserve.

Velouté souboise

3 Tbsp of butter
4 Tbsp of flour
2 cups of milk
Scallops and broth

  • Melt the butter, add the flour and cook for a few seconds.
  • Slowly pour in the milk to avoid any lumps.
  • Bring to a full boil.
  • Add the broth and the scallops.
  • Reheat without boiling.
  • Remove from the heat and add 1 egg yolk beaten in 1/2 cup of whipping cream.
  • Serve immediately with parsley.