Favorite French Recipes


I love this table and wish I had one like it in my yard. Maybe someday I will. I saw it in a yard that I passed on our walk the other day and thought how nice it would be to have a meal there under the trees.
Today is Good Friday and we have Maurice’s grandchildren here. They leave tomorrow to return home for Easter with their parents so I made a traditional French Easter meal today. It was really great to smell the lamb cooking in the oven, studded with garlic and covered with oil and rosemary. It tasted as good as it smelled. The French serve it with white beans. I seldom have lamb but think I will now after this meal.

Roast Leg of Lamb with Beans (Gigot d’Agneau)

6-7 pound leg of lamb
3 or 4 garlic cloves
olive oil
fresh or dried resmary leaves
1 pound dried navy or fava beans, soaked overnight in cold water
1 bay leaf
2 Tbsp red wine
2/3 beef broth
2 Tbsp butter
salt and black pepper

Preheat the oven to 425. Wipe the leg of lamb with damp paper towels. Cut 2 or 3 of the garlic cloves into 10-12 slivers, then with the tip of a knife, cut 10-12 slits into the lamb and insert the garlic into the slits. Rub with oil, season with salt and pepper and sprinkle with rosemary.
Set the lamb on a rack in a shallow roasting pan and put in oven. After 15 minutes, reduce the heat to 350 and roast for 1 1/2 hourrs to 1 3/4 hours-about 18 minutes per pound.
Meanwhile, rinse the beans and put in a saucepan with enough fresh water to cover generously. Add the remaining garlic clove-I diced mine-and the bay leaf, then bring to a boil. Reduce the heat and simmer for 45 minutes-1 hour or until tender.
Transfer the roast to a board and stand, loosely covered, for 10 minutes. Skim off the fat from the cooking juices, then add the wine and broth to the roasting pan. Boil over medium heat, stirring and scraping the base of the pan, until slightly reduced. Strain into a warmed gravy boat.
Drain the beans, discard the bay leaf, then toss the beans with the butter and season with salt and pepper.