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Gigot a La Cuillère – French Slow Cooked Spoon Lamb
This is a wonderful recipe I made this with lamb shanks as I was only making for 2. I added more vegetables to make this a good main dish, as I am trying to cook less starchy carbs in the evening and I would usually serve this over mash potato to soak up all the gravy. I will look forward to trying this again with a leg of lamb when I am cooking for more people either way it works really well. The lamb comes out so tender and really is just falling apart. I had to literally hold the meat on the bone so it looked good enough for a photo. A truly excellent recipe that would be a definite crowd pleaser. If you want to read more reviews or see more photos of this dish please click here.

Ingredients

1 (3 kg) Leg of lamb (I did lamb shanks as I was only making for 2)
4 onions, peeled and sliced
8-12 garlic cloves, peeled and left whole
4 large carrots, peeled and quartered length ways
300 ml white wine
300 ml stock (I did half chicken and half beef as it was not listed.)
2 tablespoons armagnac or madeira wine
salt and pepper
3 sprigs fresh thyme
2 Sprigs fresh rosemary (my addition)

As I said above I added more vegetables being parsnips and leeks along with the carrots and onions, I halved the onion amount as I was adding 2 leeks to mix it up a bit. I also thickened at the end with some chicken gravy granules not many as to spoil the wonderful natural taste the lamb had imparted into the liquid stock.

Method

TRADITIONAL OVEN METHOD

1. Preheat the oven to 120 degrees C or 100 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.

2. 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.

3. Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.

4. 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.

5. 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.

6. 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

1. 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.

All photos taken by me unless otherwise stated.

Asian Style Oven Baked Duck Legs
Ok before you read the title and wonder why there is a duck breast in my picture instead of a leg. I did go to the store to get legs but they only had 2 left and they looked like they had seen better days. I had planned on making this as part of my recipe swap this month as I have had this one saved for ages and have just not got round to trying it. The marinade is awesome and the flavour it imparts is just wonderful I accidentally got side tracked and over cooked my breast. I was really annoyed as I thought I had ruined them but thank god for the marinade because they were still very moist. If you would like to see more photos or reviews of this recipe please click here.

Ingredients

2kg Duck legs
3 Garlic cloves, crushed
2 Star anise
1/2 Teaspoon cinnamon
1/2 Teaspoon red chili pepper flakes
2 Teaspoons sesame oil
3 Tablespoons soy sauce
3 Tablespoons sweet chili sauce
2 Tablespoons rice wine vinegar
4 Tablespoons green ginger wine

Method

1. Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.

2. Heat oven to 160c/330f.

3. Remove the duck from the marinade and lay on a foil lined baking sheet.

4. Bake for 2 hours or until very tender.

5. You may need to pour off the fat a couple of times during the cooking time.

Serve with rice or noodles, I served ours over braised cabbage

All photos taken by me unless otherwise stated.