Rania Harris continues her culinary trip around the world by showing off some dishes inspired by the French!
Roast Lamb with Potatoes, Onions and Tomatoes
- 6 garlic cloves – 1 split – the rest chopped
- 2 pounds potatoes, peeled and thinly sliced
- Salt and freshly ground pepper to taste
- 3 tablespoons fresh thyme – chopped
- 2 large onions, very thinly sliced
- 5 medium tomatoes, cored and thinly sliced
- 2/3 cup dry white wine
- 1/3 cup extra-virgin olive oil
- 1 leg of lamb, bone-in about 6 – 7 pounds
Preheat the oven to 350 degrees.
Grease a large baking pan – rub with garlic clove and arrange potatoes in a single layer – season with salt, pepper, and some of the thyme and chopped garlic. Layer the sliced onions on top; season as with the potatoes layer the tomatoes on top of the onions. Repeat seasonings. Pour on the white wine and olive oil.
Trim the thicker portions of fat from the lamb leg. Season the meat with salt and pepper. Place a sturdy cake rack directly on top of the baking pan. Set the lamb on the rack, so that the juices will drip into the vegetables. Roast, uncovered, until meat thermometer reaches 150 degrees internal temperature – about 1 hour and 45 minutes.
Allow lamb to rest for 20 minutes – carve into thin slices and arrange on warmed dinner plates with vegetables on the side.
- 1½ cups milk
- 4 eggs
- 1 cup sifted all-purpose flour
- 2 tablespoons cognac
- 1 tablespoon sugar
- ¼ cup melted sweet butter – cooled slightly
- Additional melted butter for cooking crepes
Combine all of the ingredients, except for the melted butter, in the jar of a blender. Blend the mixture at high speed, scraping down from the sides of the jar any flour that has stuck to them. Add the cooled melted butter and blend well. Allow the batter to settle for 30 minutes before using.
To make crepes: Brush the surface of a crepe pan with a little melted butter. Heat the pan over medium – high heat and add about 2 tablespoons of batter. Immediately tip the skillet, shaking it at the same time to make the batter run all over the bottom. Cook it for about 30 seconds. Flip it over and cook for another 20 – 30 seconds. Slide crepe from pan onto a plate. Continue process with remaining batter. Stack finished crepes with layers of waxed paper between each crepe. Use as directed in recipe.
Yield: Approximately 16 crepes
Lemon Raspberry Crepes
- Raspberry Jam or Preserves
- Lemon Curd
- Confectioner’s Sugar
Spread a little raspberry jam or preserves and purchased lemon curd on warm crepes and fold into triangles. Dust with confectioner’s sugar and serve immediately. Allow 2 crepes per serving.