Rôti D'agneau Bernier

Rôti D’agneau Bernier

Rôti d’agneau Bernier (Roast lamb with citrus and sherry).
A great French tradition! Roast leg of lamb done the way my family has made it for over a hundred years!! Slow roasted and infused with orange and tangerine, sherry, leek, mushroom, fresh rosemary and thyme. A feast for the holidays ahead of us. Pair it up with roasted lime potato and let the wine flow!

Rôti D’agneau Bernier

The Recipe!
1 fresh leg of lamb, trimmed of fat and silver skin.
2 oranges and 2-3 tangerines
1 cup of cream sherry
1 cup of extra – virgin olive oil
Sea salt and fresh cracked pepper
1 large leek, cleaned and diced
1 lb of fresh mushrooms

Rôti D’agneau Bernier

La Methode;
Preheat oven to 220 degrees.
Rub trimmed lamb with oil, salt, pepper and zest from the oranges and tangerines.
Place in large covered cocotte (roasting pan) at least 6.5 quarts
Place finely diced leeks, whole mushrooms, the juice of all of the tangerines and oranges, 3 tablespoons of diced rosemary, 2 tablespoons of fresh thyme, sherry and 1/2 cup of extra-virgin olive oil over roast. Top with a few fresh sprigs of rosemary and a small bunch of fresh thyme.
Cook for 5 hours, basting after 4 hours, every 1/2 hour or so. Just have fun with it. It does not need a lot of attention! Garnish with marinated roasted red pepper from your grocer found in a jar.

Rôti D’agneau Bernier

Rôti D’agneau Bernier

Pomme de Terre Chaux (Roasted new Potatoes with lime)

Roasted Lime New Potato

The Recipe!
1 lb of new (small) potatoes, halved.
Juice and zest of 2 limes (microwave them for 25 seconds just before juicing to FAR more juice from them!)
Sea salt and fresh cracked pepper
1 cup of Compté cheese, sliced into strips
1 large sweet onion, diced
1/4 cup of extra-virgin olive oil

La Methode;
Toss potatoes in an oven and microwave proof dish with all of the above ingredients, except cheese.
Microwave for 7 minutes. Place cheese on top and place in the oven in the last 3 hours of cooking.
How easy was that?!

Rôti D’agneau Bernier

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