SPOON LAMB
Provided by Florence Fabricant
Categories casseroles, project, main course
Time 11h
Yield 6 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 33 grams, Carbohydrate 60 grams, Fat 64 grams, Fiber 12 grams, Protein 62 grams, SaturatedFat 26 grams, Sodium 2133 milligrams, Sugar 12 grams, TransFat 0 grams
AUVERGNESE SEVEN-HOUR LEG OF LAMB
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Provided by Patricia Wells
Categories dinner, main course
Time 3h45m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Pierce the skin of the lamb and insert the cloves of garlic, distributing evenly throughout. Season with salt and pepper.
- Layer the onions, carrots, bay leaves and thyme on the bottom of a large Dutch oven or covered roaster large enough to hold the lamb. Place the lamb on top and roast in the oven, uncovered, for one hour.
- Remove the pan from the oven and slowly add the wine. Cover, place over high heat on top of the stove and bring the liquid to a boil. Return the pan, covered, to the oven, reduce the heat to 350 degrees and roast the lamb, turning from time to time, until it is very tender and actually falling off the bone. This should generally take two to three hours more.
- One hour before serving, bury the potatoes and tomatoes in the liquid, cover and roast until cooked through. The lamb should be very moist. As the French say, you should be able to eat it with a spoon. Much of the liquid will have cooked away, but what remains will be sweet and flavorful.
- Carefully remove the lamb from the pan, cut the meat into thin slices and serve, surrounded with vegetables and the remaining cooking liquid.
GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)
I love Anthony Bourdains attitude towards life and food so was over the moon when my husband bought me his "Les Halles Cookbook". This recipe is FANTASTIC! I never cook roast lamb in any other way since finding this. I do follow his ingredients but just cook it in a normal roasting pan with a well fitting lid, (although sometimes I only cook it for 5 or 6 hours, its still meltingly tender by then) then make a gravy from the strained cooking juices. If I'm using half a lamb a generally halve all the ingredients except the wine! Wonderful served with French creamed cabbage, glazed carrots and dauphinois potatoes.
Provided by Lou van
Categories Lamb/Sheep
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 F/ 150°C.
- Make small incisions in the lamb and put a sliver of garlic inside each incision.
- Rub the lamb well with the olive oil and season all over with the salt and pepper.
- Place it in a Dutch oven and add the sliced onions, whole carrots, whole garlic cloves, bouquet garni and wine.
- Put the lid on the Dutch oven.
- In a medium bowl combine the flour and water to form a rough dough, mixing well with a wooden spoon. (Don't worry you don't have to eat it).
- Use the dough like grout to create a seal that connects the lid to the Dutch oven.
- Place in the oven and cook for 7 hours.
- Remove from the oven and break the seal.
- Serve.
SPOON LAMB
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.
Provided by Julia Moskin
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 15 grams, Fat 80 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 34 grams, Sodium 1134 milligrams, Sugar 8 grams, TransFat 0 grams
MEAN'S LAMB YOU CAN EAT WITH A SPOON
This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Lamb/Sheep
Time 6h40m
Yield 1 whole leg of lamb
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1242.8, Fat 29.9, SaturatedFat 5, Sodium 4144.4, Carbohydrate 92, Fiber 6.8, Sugar 21.9, Protein 22.8
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