Best 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

LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)



Lamb for Learners! Redcurrant and Honey Glazed Lamb (Crock Pot) image

This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!

Provided by French Tart

Categories     Lamb/Sheep

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 -5 lbs leg of lamb
4 -5 tablespoons red currant jelly
3 tablespoons honey
2 tablespoons Dijon mustard
2 -4 garlic cloves, peeled and crushed or 3 teaspoons garlic powder
salt
black pepper

Steps:

  • If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
  • Put 2 tablespoons water into the crock-pot and place the lamb inside.
  • Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
  • Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
  • Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
  • About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
  • Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
  • Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!

SPOON LAMB



Spoon Lamb image

Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.

Provided by Julia Moskin

Categories     dinner, project, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

2 tablespoons canola oil
6 lamb shoulder chops, 10 to 12 ounces each
2 1/2 cups dry red wine
1 tablespoon plus 1 teaspoon ground cumin
6 cloves garlic, smashed
2 carrots, peeled and thickly sliced
1 large onion, peeled and quartered
2 tablespoons pomegranate molasses (sold in Middle Eastern markets)
4 tablespoons cold unsalted butter, cut into 4 pieces
Salt and pepper to taste
1 lemon, halved
2 tablespoons finely chopped mint (optional)

Steps:

  • Heat oven to 325 degrees. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 3 lamb chops and brown on both sides, about 4 minutes a side. Remove chops to a roasting pan big enough to hold all the lamb; they can be fitted in snugly.
  • Pour off any fat from skillet and deglaze with 1/4 cup red wine, scraping up browned bits. Pour over chops in roasting pan. Wipe skillet clean with paper towels and repeat with remaining 3 chops.
  • Sprinkle cumin over lamb in roasting pan. Add garlic, carrot, onion, remaining 2 cups wine and enough water to reach halfway up chops. Cover with two sheets of aluminum foil and seal tightly. Braise in oven 2 1/2 hours, until falling off bone.
  • Remove lamb from pan and strain juices into a bowl. Reserve carrots and discard remaining solids. Refrigerate braising liquid until fat rises to surface and can be skimmed off and discarded, at least 1 hour or up to 2 days. (Lamb and carrots can be refrigerated separately.)
  • In a skillet big enough to hold lamb, simmer liquid until reduced by about half and thickened but not syrupy. Stir in pomegranate molasses and butter and season with salt and pepper. Squeeze in one lemon half. Taste and add more lemon and salt, if necessary. Reheat lamb and carrots in sauce over low heat, turning occasionally, for 10 minutes. Serve, sprinkled with mint, if desired.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 15 grams, Fat 80 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 34 grams, Sodium 1134 milligrams, Sugar 8 grams, TransFat 0 grams

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