String-Roasted Leg of Lamb (VIDEO)

fx

Sat, 19 Mar 2016 04:53:23 GMT

Thanks

fx

Wed, 16 Mar 2016 18:48:01 GMT

Ian, this sounds just like the restaurant for me! where is it?

fx

Thu, 10 Mar 2016 12:50:55 GMT

Thanks indeed it did look good!

fx

Thu, 3 Mar 2016 14:53:41 GMT

Thanks but all you need is a leg of lamb, a piece of string and a fire!

fx

Thu, 3 Mar 2016 13:01:00 GMT

Mango72b

Thu, 14 Feb 2013 02:32:18 GMT

Great article. Always enjoy reading your posts!

Ian

Tue, 22 Jan 2013 14:58:24 GMT

You look very well indeed if you are dead.
Great video and one of the very best ways to cook a piece of lamb.
I used to go to a fantastic little place in France called La Petite Touche, where they cooked lamb on a string, hanging over a pan with shallots and garlic, in a big open fireplace.
In fact they lit the fire, SLOWLY cooked the lamb on one side of the hearth, and raked some of the red coals across to a grill sitting on the hearth, where they cooked steaks etc. Many happy evenings spent in the warm glow of that fire, from which wonderful smells were emanating. Very French and just magical. It really doesn"t get much better than that.
Madame also made THE most incredibly delicious Mousse au Chocolat I have ever eaten.

Found your website while looking for a traditional "Buckwheat pasta dough" recipe for Bigoli. Through that I found the absolutely brilliant KoMo Grain Mill, a superb piece of kit for me because, I bake my own breads, using organic flours from grains which are grown by my French farmer friends. Now I can buy their grains and mill them myself. How cool is that?
You are obviously a serious Foodie like me. Thank you very much for the great website.

Ferocious_Imbecile

Fri, 24 Feb 2012 07:45:13 GMT

OMG I"m so hungry now. That is too delicious. YOu live the most glorious life in teh world

Online butcher

Wed, 18 Jan 2012 16:29:37 GMT

I"ve eaten a LOT of lamb in my time, but never seen it cooked like that. Amazing, very impressive.

ways-to-make-money

Mon, 24 Oct 2011 01:51:39 GMT

You should update fxcuisine.com more often, but i love it!
ways to make money

fx

Sun, 15 Aug 2010 17:44:59 GMT

Glad you liked it!

hampers

Mon, 14 Jun 2010 09:55:23 GMT

Great to see your back. An evocative piece filled with great scenes and the lamb tastes great as well!

MarkSpizer

Sun, 2 May 2010 14:04:34 GMT

great post as usual!

donsiranni

Sat, 17 Apr 2010 23:33:38 GMT

Francois,each time I do this I get a little bit better,until I tried a supermarket pork loin,which was much too dry and tough.I"m sure it was the pigs" fault,not mine. When can we all do the newspaper trick again? Soon we hope.

fx

Tue, 23 Feb 2010 17:10:26 GMT

Katie please feel free to use any French-style, vinegary mustard (not the sweet English mustard). The tube does not add anything, it was just convenient on location. This is a short extract of a longer episode intended for TV which I am in the process of editing now. Hold on for more!

Katie

Fri, 19 Feb 2010 10:38:51 GMT

I have only three questions:Mustard in a tube? Not seen that - is it available in the UK anywhere?How did you keep the string moving?And can I come to dinner next time you make this?That looks so juicy and tender! What a fantastic way of cutting meat! Is this the first video? I don"t remember seeing one before on this site? Ooops! I did say there were only three questions.Thank you for the video - it"s utterly fantastic to see the water wheel working at the beginning of it too!

fx

Mon, 25 Jan 2010 19:32:03 GMT

Adam, in English the one to go for is The Magic of Fire by William Rubel.

fx

Mon, 25 Jan 2010 18:56:40 GMT

Andrew, I love your prose!
"Gastropornographic" titillation is what I live for - so it is a living all by itself.

Now the leg of lamb is under the string and the fire is under the leg. See the pattern? The flames are just far enough (and to the side, not directly underneath) so that the lamb roasts but does not burn. The string being placed so much higher makes it impervious to flames.

I am truly glad somebody picked the hearth/heart jokes. There are lots of jokes hidden in my recipes but they are unseen by most people. For the record I am not pleased at all with the quick edit in this film (my mistake) nor with the piece to camera which comes a bit unatural. But I"m making progress.

Finally about the TV, yes I"m making a serie for TV right now and have tons of similar sequences which I am busy cutting as we speak. Someday on a TV near you!

Andrew

Sun, 24 Jan 2010 16:58:26 GMT

Bravo! "Not dead, but "gone before"", as the old song says. Well, "come before" us you have, with a most delightful and simple "gastropornographic" titillation! Often, in cinematic extravaganzas, we are inclined to ask "how did they do that?" Well, I have such a question! I imagine that your roasting lasted an hour or so (maybe a little less). How can you be sure that the string will not burn and let your Princess of a joint, decked in its Fairy Godmother marinaderie down into the ashes (where the Ugly Sisters of the story would have it belong)?

Truly a gem in the annals of cuisinema! The heroine ("la gigotte", on doit dire) is as beautiful and as amenable as one can imagine a heroine to be. The hero, well, he comes across as a man with charisma and an easy affability but who, nevertheless reads and understands the Times (both with and without the capital "T"). What would we do, though, without BAD news which it is a delight to burn? (It was a good line, though!)

Almost the finest moment in the film for me, though, was the line: "Now ... you know me. I am all for cooking with an open hearth." The way it is delivered - the actions (pressing the hands to the breast) and the delightful accent - however, give it the meaning (to an English ear) of "You know me. I am all for cooking with an open heart" Yes, Monsieur "FX". That is what endears you to us, your avid consumers: your heartfulness, your heartiness and your heartfelt honesty! Vous etes, veritablement "dans la coeur" et "de la coeur" ... "prend courage, citoyen de nos coeurs!"

You are, unless I am very much mistaken, greatly in danger of being picked up by the television head hunters who will "make a meal of you". Perhaps you are planning, indeed, to beat them at their own game and to sell your films to them? Maybe I haven"t been following your "blog" as closely as I might.

I believe that you have said already that "FX Cuisine" belongs not to your work (how you earn a living) but to the region of "personal passion" (and that, also, you do not mix the two, except that your work takes you to places that, sometimes, excite personal passion and that it also allows you to graciously make your exquisite style of entertainment available to us for free). Perhaps "a living" is what brings the food to our mouths but "living" means how we prepare and present it so that we are happy ... maybe that is a purely English joke, I don"t know!

I wish you "more power to your elbow" (in reminiscence of your pasta machine) but also I would love to see your 10 minute videos (or even 30 or 60 minute ones) on our TVs. I don"t pay for TV (I let the advertising do it for me) but I might be persuaded to buy your presentations!

Adam

Sun, 17 Jan 2010 21:52:35 GMT

May I ask which books? I"d love to read them, as I"m very interested in "cooking with an open hearth".

fx

Thu, 14 Jan 2010 18:34:53 GMT

Books in fact, but people do it in the Southwest of France. Nice recipe, right?

Adam

Thu, 3 Dec 2009 06:56:03 GMT

How did you learn to do this? Tradition? Book? Experiment? I"ve never seen anyone cook like this!

Claudio

Tue, 20 Oct 2009 14:30:34 GMT

Que bom que voc� voltou cara, j� estava ficando preocupado com o sumi�o dos posts do seu blog, adoro tudo que voc� faz aqui.

Abra��o

fx

Sat, 17 Oct 2009 19:42:51 GMT

Peter you could actually cook a pig roast or even a chicken like this, perhaps with a little tobacco sauce (go easy on the tobacco leaves in food as the nicotine can really kill you a whole lot faster than by regular inhalation!)

fx

Sat, 17 Oct 2009 19:36:35 GMT

Thanks a lot for your kind words Shawnna! The castle was really a nice experience but I visit lots of farmers these days and sometimes their spartan alpine homes are just as memorable!

Shawnna

Tue, 13 Oct 2009 17:35:44 GMT

Dear Fx- I have been completely transfixed with your site for the last several days. My husband comes home from work and says "Are you still on his site?" I have saved many of your recipes in my favorites to try some time when I am feeling adventurous and am not surrounded by my family who, it seems, always need something from me! Lol. Love the photos as well. I think I have clicked on every tag you have available. Thanks for the great read & for the inspiration in my kitchen.
P.S. Next time you are invited to a castle please let me know so I can squeeze into your suitcase.
Shawnna

fx

Tue, 6 Oct 2009 20:45:30 GMT

Stephen I spent the whole day shooting a Bénichon meal in Switzerland and unfortunately have no time to browse food blogs. I do realize that my readers miss the biweekly updates and if it was possible, would continue to post them, but I really have run out of time. But reward will come to those who wait...

Stephen

Sun, 4 Oct 2009 14:44:29 GMT

You are greatly missed! Can you recommend some internet food sites that you enjoy so that we might continue to be inspired during your absence?

Bob

Mon, 28 Sep 2009 19:49:20 GMT

The lamb looks wonderful...I as others have missed your postings.

I must say I prefer your photography over video, because it gives a more in depth picture of the techniques used.

I have a question...do you soak the string in water to prevent it from burning?

Looking forward to more of your wonderful recipes.

Peter Ross

Tue, 22 Sep 2009 19:06:22 GMT

Nice video! not only the video even the stuff in there. The meat looks so juicy and tender. Its fabulous. Good to see you back. This recipe could make a perfect day for me and mates around me. A delicious wholesome meal and then a pack of our favorite Habanos cigars. Can"t ask for more! Not so fond of lambs but will surely have a go with this recipe.

Michael Handelman

Tue, 22 Sep 2009 15:18:26 GMT

The Lamb on string, almost had me giving up being a vegitarian, it looked delicious (then I thought about the Lamb"s brothers, sisters, not to mention Mother, who is probably still waiting for her little one to return Home!
Apart from the start of the Video, (all that water had me rushing to the loo,) an excellent bit of Filming!
And by the way, you might still be alive, but I nearly died of starvation during your absence, not knowing what to cook!

JUAN

Sun, 20 Sep 2009 22:20:09 GMT

Xavier, tu trabajo me emociona. He visto tus fotos y videos much�simas veces desde que descubr� tu sitio hace un mes y medio. �Cu�nto tiempo tarda en cocinarse? 3 a 4 horas? Abrazo grande. Aqu� estamos esperando tu pr�ximo trabajo.
Juan

fx

Thu, 17 Sep 2009 22:03:17 GMT

Thanks

Cheddar Cheese

Mon, 14 Sep 2009 06:46:01 GMT

Great recipe! Thanks for the sharing.

Mary

Fri, 11 Sep 2009 06:11:50 GMT

so nice to see you back!!!! I was starting to worry about you!!! I hope to see many more posts!

ADP

Thu, 10 Sep 2009 17:45:09 GMT

Ahhhh FX I am so happy you"re back! I don"t think I"ve ever commented before, other than looking at and lusting after your photos, but this weekend I"m determined to cook a veritable FX feast, with Tandoori Chicken, Jerk Tandoori Chicken and Tandoori Leg of Lamb (but substituting leg of goat....have you ever had it? it"s phenomnal)

All the best!

A

Gilles

Wed, 9 Sep 2009 18:01:30 GMT

I love your recipes .... and your accent "wiz and open harz" ;)

Gregory

Wed, 9 Sep 2009 04:12:48 GMT

So glad to see you back! I was getting worried there :)

Amazing as always that lamb looks so tender and juicy, keep up the good work.

George

Mon, 7 Sep 2009 16:40:45 GMT

Ever since your posts stopped i have been reading every recipe from page 1 onwards...Thank goodness you are back!

BlackOnion

Mon, 7 Sep 2009 08:34:33 GMT

I"m so glad to see You again.
Greetings from Poland.

cookery

Sun, 6 Sep 2009 21:06:40 GMT

Huzzah! FX is alive and well, and he has returned to us with a triumphant leg of lamb! I half expected the recipe to be on the preparation of the "fatted calf..." ;)

fx

Wed, 2 Sep 2009 11:01:55 GMT

Oh but it does last for hours, I had to edit a very short sequence. Sure you could spend an hour looking at the lamb rotating in slow motion, but in the final cut I"ll have many more things to show. In fact this is about rye, those mills served mainly to mill rye to make bread. The lamb is just a digression!

fx

Wed, 2 Sep 2009 11:00:32 GMT

I was gone in the Alps filming, not gone for good!

fx

Wed, 2 Sep 2009 11:00:04 GMT

Glad you liked it Maryrose!

fx

Wed, 2 Sep 2009 10:57:11 GMT

Jason, I used mostly my knife to rub the rub into the meat!

fx

Wed, 2 Sep 2009 10:55:46 GMT

Thanks Martin, glad you had fun with my recipes!

fx

Wed, 2 Sep 2009 10:53:55 GMT

I was busy filming video!

Vimal

Tue, 1 Sep 2009 17:43:10 GMT

where have you been, fx ? i was checking this page occasionally for an update just to find nothing. Very happy to know you are back. I love this blog..

fx

Mon, 31 Aug 2009 22:02:47 GMT

Thanks Maryann!

fx

Mon, 31 Aug 2009 22:02:23 GMT

Thanks Troy!