Gigot A La Cuillère French Slow Cooked Spoon Lamb Food
SLOW COOKED PORTUGUESE LAMB
Make and share this Slow Cooked Portuguese Lamb recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 150°C.
- Trim all the fat off the leg of lamb.
- Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper.
- Cover and heat in oven for 4 hours.
- After 4 hours add the chick peas and butter beans.
- Increase the heat to 200°C and cook uncovered for another hour.
Nutrition Facts : Calories 267.4, Fat 1.2, SaturatedFat 0.2, Sodium 911.2, Carbohydrate 43.1, Fiber 8, Sugar 10.4, Protein 9
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
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