Spoon Lamb Recipes

MEAN'S LAMB YOU CAN EAT WITH A SPOON

Steps:

• Cut most of the fat from the lamb.
• Sprinkle with salt and pepper.
• Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
• Or you can brown in the oven in a roasting pan on high heat.
• preheat oven to 325°.
• Remove browned lamb& set aside.
• Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes.
• Remove with a slotted spoon and set aside.
• Discard fat in pan.
• Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
• Add herbs,tomato paste and reserved vegetables to pan.
• Return lamb, fat side up, to the pot.
• If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
• Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
• As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
• The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
• (after browning).
• Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
• Remove the lamb to a platter.
• Cover with heavy foil to keep warm.
• Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
• Correct the seasoning and serve as a sauce over the lamb and vegetables.
• SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.

SPOON LAMB

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.

SPOON LAMB

Steps:

• Place beans in a bowl, cover with water to a depth of 2 inches and set aside to soak at least 4 hours. Place mushrooms in a bowl, cover with warm water and set aside to soak at least 1 hour.
• Heat oil in a heavy 7- to 8-quart casserole. Add the lamb, and brown it on all sides. Remove it from the casserole, and remove the string.
• Preheat oven to 300 degrees.
• Add onion and garlic to the casserole and cook over medium heat until soft and starting to brown. Blend the tomato paste and flour together, and add them to casserole. Cook, stirring, a few minutes, then stir in the wine. Add the remaining ingredients. Drain the beans and mushrooms, and add them. Bring to a simmer.
• Return lamb to casserole, cover and place in oven. Cook for 7 hours.
• Serve directly from the casserole, or transfer to a serving dish and serve with tablespoons. The lamb is so soft it can be pulled apart with a spoon. If desired, serve with mashed potatoes or couscous.

GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB

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.

ONE-PAN EASTER LAMB

Steps:

• Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.
• Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).
• Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.