Gourmet Gary ~ Recipe No 6

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Margaret & Graham's Lamb in Red Wine and Sautéed Potatoes Lyonnaises



Lamb in Red Wine ~ 4-5 lb (approx 2 kilos) leg of lamb, 2 onions, 2 carrots, 2 cloves garlic, ground ginger, 3-4 sprigs of thyme,  ½ pint (284ml) dry red wine, 2oz (57g) unsalted butter, ¼ oz (7g) lard, salt and black pepper

Sautéed Potatoes Lyonnaises ~ 2 lb (900g) potatoes (Desiree potatoes are recommended), 1 medium onion,1 dessertspoon salt (optional), 3 tablespoons olive oil, rock salt



Lamb in Red Wine ~ Wipe the lamb thoroughly with a damp cloth.  Peel the garlic and cut each clove into three or four slivers.  Make small incisions in the meat with the point of a sharp knife, and press the garlic into the incisions.  Rub the lard into the lamb, and sprinkle with ground ginger, salt and black pepper to taste.  Peel the onions and carrots, and chop them roughly.


Sautéed Potatoes Lyonnaises ~ Peel the potatoes and place them whole into boiling water in either a steamer or a pressure cooker.  Add the dessertspoon of salt (if required), cover, and cook for 10 minutes.  Strain, allow to cool, and then slice the potatoes into rounds approximately one third of an inch (8mm) thick.




Lamb in Red Wine ~ Preheat the oven to gas mark 7 (425°F - 220°C).  Melt the unsalted butter in a roasting pan and quickly brown the meat over a moderate heat to seal in the juices.  Remove the meat from the pan and cook the onions and carrots for a few minutes in the butter until golden.  Add the thyme and replace the meat in the pan.  Cover with a lid or foil and place in the centre of oven for 25 minutes.


Pour the wine over the meat and reduce the heat to gas mark 4 (350°F - 175°C).  Cook for a further 75 minutes, basting occasionally.  Move the meat and vegetables from the roasting pan to a serving dish, and keep warm in the oven.  Strain the cooking juices and add them to the gravy mix.  Note: make gravy mix to your preferred recipe.


Sautéed Potatoes Lyonnaises ~ Approximately half an hour before the lamb is cooked, pour two tablespoons of olive oil into a baking tray and place it on the top shelf of the oven.  Allow the oil to heat for 10 minutes, add the sliced potatoes and replace the tray on the top shelf for a further 10 minutes.  Meanwhile, mix the sliced onions in a bowl with the remaining tablespoon of olive oil.  Add the onions and oil to the potatoes and return to the oven for a further 10-15 minutes until the potatoes are lightly browned.  Sprinkle with rock salt to taste, and serve immediately.


Enjoy!  A good bottle (or two or three) of Rosé or Cabernet Sauvignon helps achieve a perfect result!!


Serving suggestion: to add an incidental vegetable dish to the meal, try cauliflower and carrots tossed in parsley.

Thank you Margaret and Graham......absolutely excellent!!  Gary   

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