Gigot A La Cuillere Or Seven Hour Leg of Lamb Recipe
Ingredients
| 1 5-lb. leg of lamb | ||
| 1 small veal knuckle | ||
| Dry white wine | 16 Ounce | |
| Onions | 2 Medium | |
| Garlic | 2 Clove (5gm) | |
| Carrots | 4 | |
| Oil | 2 Tablespoon | |
| Onions | 12 Small | |
| Tomatoes | 4 | |
| Celery sticks | 2 | |
| Parsley sprigs | 6 | |
| Lean bacon slice | 4 | |
| 1 1/4 pints stock or more | ||
| Brandy | 6 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Ask your butcher to remove the bones and fat from a 5-lb. leg of lamb and tie it into a melon shape.
Save the bones.
Also have him split a small veal knuckle.
Marinate the lamb, 6 hours or overnight, in 16 oz. dry white wine, 2 sliced onions, 2 carrots and 1 clove garlic.
Turn it from time to time.
Remove lamb.
Discard vegetables but save the marinade.
Wipe lamb dry.
Salt and pepper and brown on all sides in 2 tablespoons hot oil.
Brown the veal knuckle, bones and 2 whole carrots in the oil.
Put the lamb in a dutch oven or similar heavy pan with veal knuckle and lamb bones.
Surround with the carrots, 4 chopped tomatoes, skin removed, 12 peeled small whole onions, 1 clove of garlic and a bouquet garni of 2 celery sticks and 6 sprigs of parsley tied together.
Boil 4 slices of lean bacon in water to cover, for 5 minutes.
Drain, rinse with cold water.
Place on top of the lamb.
Secure with tooth-picks or skewers.
Heat 1 1/2 pints stock and 4 oz. of the marinade, 3 tablespoons brandy and pour over lamb.
Cover with a piece of foil.
Cook on top of the stove for 5 minutes.
Cover with top of Dutch oven or pan.
Pour some water on top of the cover and place the pan in the oven turned to its very lowest heat.
Cook for at least 7 hours.
If you have your oven at its very lowest it is not necessary to look at the lamb until it is done, but add water to the cover from time to time as it evaporates.
If you have no Dutch oven with special cover, cover with greaseproof paper and then a tight-fitting lid.
Look at the lamb from time to time, adding more stock if needed.
Carefully remove the gigot and the onions.
Discard the bones, bacon and bouquet garni.
Remove any excess fat and blend the sauce, vegetables included, in the liquidizer or sieve.
Add 3 tablespoons brandy.
Correct seasoning if necessary.
Remove the strings from the lamb.
Put it back in the Dutch oven with the onions.
Pour over the liquidizer sauce and put aside in a cool place, covered.
Purge of White Beans Reheat in its sauce in a moderate oven 350°F, Reg 4 about 1/2-3/4 hour.
It is not necessary to slice lamb as it really cuts with a spoon, as the name indicates.
Save the bones.
Also have him split a small veal knuckle.
Marinate the lamb, 6 hours or overnight, in 16 oz. dry white wine, 2 sliced onions, 2 carrots and 1 clove garlic.
Turn it from time to time.
Remove lamb.
Discard vegetables but save the marinade.
Wipe lamb dry.
Salt and pepper and brown on all sides in 2 tablespoons hot oil.
Brown the veal knuckle, bones and 2 whole carrots in the oil.
Put the lamb in a dutch oven or similar heavy pan with veal knuckle and lamb bones.
Surround with the carrots, 4 chopped tomatoes, skin removed, 12 peeled small whole onions, 1 clove of garlic and a bouquet garni of 2 celery sticks and 6 sprigs of parsley tied together.
Boil 4 slices of lean bacon in water to cover, for 5 minutes.
Drain, rinse with cold water.
Place on top of the lamb.
Secure with tooth-picks or skewers.
Heat 1 1/2 pints stock and 4 oz. of the marinade, 3 tablespoons brandy and pour over lamb.
Cover with a piece of foil.
Cook on top of the stove for 5 minutes.
Cover with top of Dutch oven or pan.
Pour some water on top of the cover and place the pan in the oven turned to its very lowest heat.
Cook for at least 7 hours.
If you have your oven at its very lowest it is not necessary to look at the lamb until it is done, but add water to the cover from time to time as it evaporates.
If you have no Dutch oven with special cover, cover with greaseproof paper and then a tight-fitting lid.
Look at the lamb from time to time, adding more stock if needed.
Carefully remove the gigot and the onions.
Discard the bones, bacon and bouquet garni.
Remove any excess fat and blend the sauce, vegetables included, in the liquidizer or sieve.
Add 3 tablespoons brandy.
Correct seasoning if necessary.
Remove the strings from the lamb.
Put it back in the Dutch oven with the onions.
Pour over the liquidizer sauce and put aside in a cool place, covered.
Purge of White Beans Reheat in its sauce in a moderate oven 350°F, Reg 4 about 1/2-3/4 hour.
It is not necessary to slice lamb as it really cuts with a spoon, as the name indicates.
Chef
