Best Bayonne Lamb Collier De Mouton A La Bayonne Recipes
GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB
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
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
BAYONNE LAMB (COLLIER DE MOUTON A LA BAYONNE)
An amazing lamb stew! Rich and hearty, one plate is just not enough! Have lots of crusty bread to sop up the sauce. :) Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition
Provided by K9 Owned
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
- Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
- 20 minutes before the end add the mushrooms.
- Arrange lamb and vegetables in a serving dish and keep hot.
- Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
- Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
- Blend together the egg and cream and add a little of the sauce to temper it.
- Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
- Pour sauce over meat and vegetables.
Nutrition Facts : Calories 879.4, Fat 68.1, SaturatedFat 32.8, Cholesterol 261.3, Sodium 305.1, Carbohydrate 23.6, Fiber 3.6, Sugar 7.1, Protein 42.6
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