French + Lamb recipes (3)

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Lamb Steaks Provençale

Recipe by: Jan Cutler

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A quick and colourful, chunky sauce of Mediterranean vegetables makes a delicious accompaniment to succulent steaks of griddled lamb. Serve with French baguettes to mop up the juices, or with chunks of garlic bread. Delicious!

Roast leg of lamb with beans

Recipe by: Norma MacMillan

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Lamb and flageolet beans are often served together in French country cooking because they complement each other so well. In this recipe the flageolets are mixed with potatoes and green beans, and the dish is deliciously flavoured with lemon, garlic and rosemary. Serve in true French style, with a crusty baguette. The roasting time is based on the weight of the joint; 20 minutes per 450g (1 lb) for rare, 25 minutes per 450g for medium well or 30 minutes per 450g for well done.

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Spring lamb and vegetable stew

Recipe by: Azmina Govindji

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Based on a classic French dish called navarin, this is a delectable stew. In France it is made in spring, as a celebration of the new season's lamb and the delicate young vegetables. Serve with a dish of freshly cooked spring greens, and hand round a basket of crusty French bread.