Means Lamb You Can Eat With A Spoon Recipes

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GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB



Gigot a La Cuillère - French Slow Cooked Spoon Lamb image

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste.

Provided by French Tart

Categories     Stew

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (3 kg) leg of lamb
4 onions, peeled and sliced
8 -12 garlic cloves, peeled and left whole
4 large carrots, peeled and quartered lengthways
300 ml white wine
300 ml stock
2 tablespoons armagnac or 2 tablespoons madeira wine
salt and pepper
3 sprigs fresh thyme

Steps:

  • TRADITIONAL OVEN METHOD.
  • Preheat the oven to 120 degrees C or 248 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.
  • Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan.
  • Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.
  • Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.
  • The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.
  • Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb - a la cuillere as the French call it. It will be tender, succulent and delicious !
  • CROCK-POT COOKING METHOD.
  • Carry out steps 3 and 4 as shown above; then place into the crock-pot and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above - soft and spoonable!
  • Serve as before.

Nutrition Facts : Calories 1100.2, Fat 67.7, SaturatedFat 29.1, Cholesterol 335, Sodium 324.2, Carbohydrate 14, Fiber 2.7, Sugar 5.9, Protein 94.4

MEAN'S LAMB YOU CAN EAT WITH A SPOON



Mean's Lamb You Can Eat With a Spoon image

This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.

Provided by kiwidutch

Categories     Lamb/Sheep

Time 6h40m

Yield 1 whole leg of lamb

Number Of Ingredients 11

1 leg of lamb
2 onions, peeled & quartered
6 garlic cloves
10 shallots, peeled
1 (750 ml) bottle red wine (Zinfandel)
4 cups beef stock
2 tablespoons olive oil
4 ounces pancetta, chopped
4 tablespoons tomato paste
fresh rosemary or thyme
4 bay leaves

Steps:

  • Cut most of the fat from the lamb.
  • Sprinkle with salt and pepper.
  • Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
  • Or you can brown in the oven in a roasting pan on high heat.
  • preheat oven to 325°.
  • Remove browned lamb& set aside.
  • Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes.
  • Remove with a slotted spoon and set aside.
  • Discard fat in pan.
  • Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
  • Add herbs,tomato paste and reserved vegetables to pan.
  • Return lamb, fat side up, to the pot.
  • If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
  • Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
  • As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
  • The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
  • (after browning).
  • Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
  • Remove the lamb to a platter.
  • Cover with heavy foil to keep warm.
  • Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
  • Correct the seasoning and serve as a sauce over the lamb and vegetables.
  • SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.

Nutrition Facts : Calories 1242.8, Fat 29.9, SaturatedFat 5, Sodium 4144.4, Carbohydrate 92, Fiber 6.8, Sugar 21.9, Protein 22.8

JAMES BEARD SPOON LAMB (GIGOT DE SEPT HEURES)



JAMES BEARD SPOON LAMB (GIGOT DE SEPT HEURES) image

Categories     Lamb     Braise

Yield serves 8

Number Of Ingredients 13

5-6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1 inch pieces)
salt and pepper
3 medium onions, each stuck with 2 cloves
6 cloves
3 carrots, split lengthwise
6-7 cloves garlic
1/2 cup olive oil
1 teaspoon dried thyme
1 bay leaf
4-5 ripe tomatoes, peeled seeded and coarsley chopped
1 cup red wine
chopped parsley (to garnish)
7 hours 20 minutes 20 mins prep

Steps:

  • 1 Preheat oven to 400 degrees F. 2 Rub lamb with salt and pepper and place on a rack in a roasting pan. 3 Surround with the bones, onions,carrots and 4 to 5 garlic cloves. 4 Pour the olive oil over the bones and vegtables. 5 Roast at 400 for 30 minutes. 6 Reduce heat to 350 and roast for 30 minutes. 7 Reduce heat to 200. 8 Transfer lamb to baking pan or casserole dish. 9 Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegtables from the roasting pan. 10 Rince roasting pan with the red wine and pour wine over lamb. 11 Cover tightly with aluminum foil and roast in a 200 oven for 6 hours. 12 Transfer lamb to a platter and remove the strings. 13 Discard bones and bay leaf. 14 Remove the cloves from the onions and puree or blend all the vegtables. 15 Combine with the pan juices. 16 Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.

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