Menu Plan for Spring II: Week 5, Day 3


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 Day 6

Roast Lamb, Breton Style
Sautéed Potatoes

Cooking time: 60 minutes for menu    Cooking schedule: see below for instructions

     This is an easy holiday dinner.  I had a shoulder of lamb, but a leg would work equally well - and make a prettier presentation.  They can be a bit large, though.... Lot's of leftovers. Use a meat thermometer.

Roast Lamb, Breton-Style 

Total time: 60 minutes
    I love beans or lentils with lamb.  These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb.  I used a partially boned saddle of lamb that weighed 28oz (850gr), for a bone-in leg you'd want about closer to the 3 lbs (1.5kilo) To roast it properly, a meat thermometer is invaluable.

Roast Lamb, Breton-Style Ingredients:


Sautéed Sliced Potatoes

Total time: 30 minutes
     Thinly sliced raw potatoes, sautéed, undisturbed, in a large skillet.  Let them get nicely browned, turn once or twice and finish with a sprinkle of salt.  They are creamy on the inside; crisp on the outside and incredibly easy.

Sautéed Sliced Potatoes Ingredients:


Cooking Schedule: 60 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
roasting pan, medium skillet with lid, baking dish,
large nonstick skillet

Turn oven on 450F (230C)
Peel all garlic
Slice garlic into slivers for lamb
Make slits in lamb, add garlic
Sprinkle lamb with rosemary, roast
Clean, slice leek
Chop carrot, celery
Mince garlic for beans
Sauté leek, garlic, celery, carrot

Drain tomatoes, roughly chop
Add beans, herbs to vegetables
Add chopped tomatoes, cover, simmer, low
Reduce oven temperature, 400F (200C)
Slice potatoes
Melt butter in skillet, add potatoes, oil, cook
      Pause while stuff cooks
Turn potatoes
      Pause while stuff cooks
Remove lamb, cover loosely, let rest
Mind the potatoes
Add stock, wine, to pan, stir, scraping up bits
Add beans to roasting pan, mix well
Slice lamb, serve all

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