SEVEN-HOUR "SPOON" LAMB

SEVEN-HOUR

Categories Lamb Stew

Yield 6-8 servings

Number Of Ingredients 9

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One 5 to 6 pound leg of lamb tied (have the butcher trim off the shank bone trimmed) OR a boneless lamb shoulder, about 5 pounds, tied into a compact bundle
5 heads garlic
1 tablespoon kosher salt
1 tablespoon olive oil
1/4 cup Cognac or Armagnac
1/3 cup dry white wine
2 tablespoons wildflower honey
1 or 2 strips orange zest
2 to 3 sprigs fresh thyme

Steps:

A few hours before cooking the lamb, rub it with the Kosher salt. Place on a platter uncovered in the fridge to marinate. Meanwhile, break apart and separate the cloves, pulling off any extraneous papery skin; don't peel unless you want to. Heat the oil in a large heavy flameproof casserole (enamel on cast-iron is perfect), over moderate heat. Pat the lamb dry and brown to golden, about 5 minutes per side, 20 minutes total. Pour off fat and add the Cognac. Tilt the pan to ignite, taking care to stand back. When the flames have died out, add the white wine, honey, orange zest, thyme and the garlic cloves. Cover with a sheet of foil and press the lid down to seal. Roast in a preheated 200' oven, until the lamb is fork tender, about 7 hours, turning the lamb once halfway through. Transfer the lamb to a platter and cover with the foil. Pour the juices into a cup and skim off the fat. To give the juices a more concentrated flavor, pour into a heavy saucepan and simmer until reduced by about one quarter, or the flavor is right. Pull the meat apart or slice it against the grain and arrange on a platter. Pour some of the juices over and pass the rest.