Description
🌿 Easter Special Live Cooking Class with Chef François 🇫🇷👨🍳
Stuffed Lamb Roast with Gravy & Delicious Hasselback Potatoes
Learn how to create:
🥩 A beautifully stuffed lamb roast with rich, flavorful gravy
🥔 Perfectly crispy-on-the-outside, tender-on-the-inside Hasselback potatoes
For the lamb, you may choose either:
• Boneless lamb shoulder
• Boneless leg of lamb
Group cooking classes are limited to 10 guests. The fee is only USD 40 per person. Reserve your seat now! Click HERE for the next scheduled class
Private cooking classes can be booked at a time that suits your schedule. The fee is only USD 89.99. Click HERE to book a 1:1 online cooking class!
LIST OF INGREDIENTS:
Stuffed Lamb:
• 2 to 3 lb boneless half leg of lamb or 3 to 4 lb boneless lamb shoulder • Fresh rosemary sprigs • 6 garlic cloves and 1 shallot • Fresh parsley, thyme • 1 lemon • Fennel or/and coriander seeds • Dried herbs (herbs of Provence or thyme/oregano/rosemary) • 3 tbsp of unsalted butter • 1 cup of Beef or Vegetable stock • Olive oil, Dijon mustard, salt & pepper • 1/2 cup of breadcrumbs • 2 tbsp of all-purpose flour • 1/2 cup of bacon or pancetta cubes (optional) • 1 cup of mushrooms, wild preferably (optional) • 1/2 cup of white wine (optional)
Hasselback Potatoes:
• 4 to 6 large golden potatoes • 3 garlic cloves and fresh rosemary • Olive oil, 1 tbsp of butter, salt and pepper • 2 tbsp of chopped chives • 2 tbsp of breadcrumbs • 2 tbsp of Grated Parmesan or Romano Cheese
LIST OF COOKWARE AND ACCESSORIES:
• Kitchen twine • 2 oven-dish • 1 medium saucepan • 1 small bowl • 1 chopping board • 2 Frying Pans • 1 Pastry brush •
Bring a French Touch to Your Lifestyle!
Chez François
The password to download the Stuffed Lamb Roast recipe will be provided after the class
PK, Calgary, Canada
“That was so fun and challenging! Thank you. I can’t believe I've never cooked with coriander seeds before!“
Paula, Michigan
“Delicious roast - it was perfectly pink inside. The meat was tender and flavorful. The potatoes were delicious as well. Served with asparagus dressed with a balsamic reduction and Parmesan cheese. Fed 5 with leftovers“
