The Galloping Gourmet Television Cookbook

The Galloping Gourmet Television Cookbook – volume 6 is an offtake of the Galloping Gourmet television show.  The Galloping Gourmet Television Cookbook series consists of 7 volumes published from 1969 to 1971 by Fremantle International, the syndicator for the television show. Volume 6 covers restaurants that Graham and Lynn visit in France, Holland, Zurich, Switzerland, Australia, England, USSR, the Bahamas, and Canada. Graham gives a short review of the restaurant, bar or hotel that he visits, along with the dish attributed to the establishment, and the page number where the reader can find the recipe.  

For the non-Baby Boomer, the Galloping Gourmet was a cooking show that aired on BBC in England and PBS in the United States from 1966 – 1971, hosted by Graham Kerr.  One of the first television cooking shows, many consider the show to the be the grandfather of the modern cooking shows that have followed since its inception. Graham Kerr, as host of the Galloping Gourmet, is like a mashup of Anthony Bourdain, Emeril Lagasse, and David Letterman. The premise of the Galloping Gourmet is that Graham and his wife, Treena, travel to regions of the world looking for regional specialties while eating at local restaurants that are known for serving the regional fare. Each episode typically starts a monologue of sorts where Graham tells stories and a joke or two, along with a home movie clip of Graham and Treena eating the dish that Graham will later prepare – all in Letterman and Bourdain fashion.  In the next segment, Graham moves to the cooking set and prepares the recipe, all while joking in front of a live audience – no second takes here, you get the real Graham Kerr mistakes, gaffs, and innuendos – all in Lagasse fashion.  The last segment of the show has Graham at a dining table, where he serves up the finished dish to an audience member that he invites to dine with him.  All of this is done with jokes, laughs, and Graham taking the occasional drink of wine, ale, or whatever alcoholic beverage might be needed for the dish.  Whether you like the Galloping Gourmet TV show or not, one should agree that Graham Kerr and Julia Childs are the grandparents of the modern cooking show and gave birth to a genre of television shows that combines education, cooking, and humor.

The cookbook begins with a short introduction which contains the restaurant overviews and a brief autobiography of Graham Kerr; then the cookbook is divided into four sections:

  • First Course
    • Stuffed Chicken Necks
    • Beanovski
    • Leek Crème
    • Tearaway Soup
    • Escargot Truffiere
    • Eels on Toast
    • Flowerpot Bread
    • Coquilles St. Jacques Au Cidre
    • Omelet Meerakker
    • Les Crepes D’Or
    • Troucha
    • Soupe Au Pistou
    • Governors Fried Fish
    • Crepes Au Saumon Vin Blanc
    • Mini Paella
    • Pin-Trout
    • Shrimp Macadamia
    • Seafood Zucchini
    • Pickled Cabbage
    • ​​​​​​Artischoken Mit Schinksalat


  • Fish and Shellfish
    • Garnalen Au Curry
    • LLandoger Throw Pie
    • Langouste Chevre D’Or
    • Lobster Plov
    • Crab Captain Cook
    • Shrimp Povlik
    • Crepe Nonat


  • Main Course
    • Veal Bowen
    • Kalfhaas Amsterdam
    • Picque-Nicque Pie
    • Lamb Andrew
    • Rolpens Met Hatebliksem
    • Duckling Chassignat
    • Steak Gravetye
    • Tasting Room Pie – 2
    • Cheese Steak
    • Voressen Mit Roesti
    • Butter Roesti
    • Rognon De Veau Mexican
    • Chicken and Cheese Fondue
    • Smudlers Knecht Noen
    • Champ
    • Poulet Roti Frederic
    • Cote De Porc Eden
    • Ris De Veau En Casserole
    • Lambcarre Provencale
    • Gevulde Kalfsfilet
    • Kalbsnierentranchen
    • Beef Vindaldoo
    • Rassdonders Van Zolder
    • Cornish Hen and Beef Pie
    • Chuttletopf
  • Dessert
    • Geflambeered Kersen
    • Eleuthera
    • Trempette
    • Mousse Au chocolate Basque
    • Crème Au Graham
    • Les Fruits Des Citrons
    • Bread and Butter Pudding
    • Carrot Cake
    • Appleandy
    • English Tea Cake and Russian Tea
    • Apple Tart with Almonds
    • Beurre De Sucre D’Erable
    • Cremeschnitte


Lamb Andrew

Roast boned leg of lamb basted with Grand Marnier and filled with an orange dressing. Created by Graham Kerr for his son Andrew.  This recipe is from pages 77-79 of The Galloping Gourmet Television Show Cookbook – Volume 6.

For 6 Servings

You will need

5-pound leg lamb
1 cup breadcrumbs (4 ounces)
2 medium onions (6 ounces)
1 medium carrot (2 ounces)
1 leed (2 ounces)
2 3/4 cups cold water (22 fluid ounces)
1 teaspoon crystallized salt
2 oranges
1/4 cup granulated sugar (2 ounces)
5/8 cup Grand Marnier (5 fluid ounces)
1 teaspoon parsley plus 1 sprig of parsley
2 bay leaves
2 teaspoons arrowroot
1/4 cup water ( 2 fluid ounces)
1/2 cup clarified butter (4 ounces)

Dusting: All-purpose flour


Freshly ground salt
Freshly ground white pepper

First Prepare

Carefully remove the bones from the leg of lamb, leaving the last “shin” bone. Scrape the meat away from them. Roughly chop the onions, carrots, and leeks. Peel the rind from the oranges – remove the white skin (pith). Measure the water and Grand Marnier. Finely chop the parsley. Combine 2 tablespoons of all-purpose flour with salt and pepper for dusting. Preheat the oven to 350-degrees. Heat a serving dish in the warming oven. Blend the 2 teaspoons Arrowroot and 1/4 cup (2 fluid ounces) water in a small bowl. 

Now Assemble

  1. Place the cup of breadcrumbs into a heated fry pan and pour over the 1/2 cup (2 ounces) clarified butter and let cook gently. 
  2. Pour the remaining clarified butter (2 ounces) into a hot saucepan and add the onions, carrots, and leek – stir – add the bone and 2 cups (16 fluid ounces) cold water – raise the heat – bring to a boil – then allow to reduce to half at a simmer. 
  3. Season the stock with a sprig of parsley, bay leaves, and crystallized salt. 
  4. Place the orange rind into a small pan with 3/4 cup (6 fluid ounces) cold water and bring to a boil. (Technique called “Blanching”).
  5. With a sharp knife detach the segments of oranges, leaving skinless portions. 
  6. Add segments to the frying breadcrumbs. 
  7. Add granulated sugar to the boiling orange skins and reduce on low heat to form an orange glaze. 
  8. Place the breadcrumbs and orange segments into a bowl and add 1 fluid ounce Grand Marnier.
  9. Season the stuffing with freshly ground salt, freshly ground white pepper, and 1 tablespoonful chopped parsley.
  10. Fill the pouch in the leg of lamb with the stuffing – close pouch with 5 skewers and criss-cross string in between (Like lacing up an old-fashioned ski boot). 
  11. Make shallow diagonal slashes over the top of the lamb. Dust with the seasoned flour. 
  12. Place the roast in a baking dish and put it into the preheated 350-degree oven for one hour and forty minutes (1:40).
  13. After this period, remove the lamb from the oven and place in a small baking dish set in a tin of water (Bain Marie), and return to the oven. Increase heat to 500-degrees and cook for another 15 minutes. Bast with the orange and sugar glaze. 
  14. Pour the juices from the first baking dish and strain into a pan (there should be about 3/4 cup (6 fluid ounces). to this add 1 cup (8 fluid ounces) of the reduced stock.
  15. Take the roast from the oven – remove the skewers and string. Allow to “set” in the warm oven for 15 minutes. 
  16. Add the orange juice from the small baking dish to the stock. Add the blended arrowroot – bring to a boil – then pour in the remaining 1/2 cup Grand Marnier. 
  17. Place the meat on the serving platter and coat it with the sauce. Pour the remaining sauce into a sauceboat and serve with the meat. 


It is simple to serve since you can carve right through the entire boned-out leg. 


A good dry, red wine. 


(See step 11). The diagonal slashes are made in the fat of all rack or leg shoulder lamb roasts. By doing this you release a good quantity of the “tallowy” flavored fat that some people find over rich – thus you enhance the true flavor of the lamb. 

Author: Graham Kerr
Publisher: Fremantle international, Inc
Year Published: 1971
Pages: 133

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