Welcome to Chez François kitchen, full of delicious French recipes!
Learn how to cook French cuisine with Chez François! The online cooking class will last approximately 90 minutes and is LIMITED to 10 guests so please RESERVE your seat!
During this class, we will cook together Stuffed Lamb Roast (Gigot d'Agneau) with its gravy and delicious Hasselback potatoes as a side dish! For the lamb, you can choose to purchase either a boneless lamb shoulder or a boneless leg of lamb. Let's cook this delicious roast together.
Group cooking classes are limited to 10 guests. The fee is only USD 35 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 79.99. 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
