How to Cook Gigot a La Cuillere

Serves: 6

Preparation time: 30 mins

Cooking time: 7 hours

Ingredients needed to make Gigot a La Cuillere:

• 1 leg of lamb
• 4 large carrots, peeled and quartered longitudinally
• 4 onions, peeled and sliced
• 8-12 garlic cloves, peeled
• 3 fresh thyme sprigs
• 300 ml white wine
• 2 tbsp madeira wine
• 300 ml chicken or vegetable stock
• Salt and freshly ground black pepper to taste

Cooking instructions for Gigot a La Cuillere:

• Warm up your oven to 250 degrees F.
• Rub salt and fair amount of salt and ground black pepper all over the leg of lamb to season and place it in a roasting pan.
• Place it over moderate heat and sear the meat while turning it over from time to time, until it is evenly browned; drizzle some oil into it in case the lamb tends to stick to the base of the pan.
• Skim off any fat in the pan and throw in the veggies, followed a splash of white wine.
• Pour in the broth and stir in a dash of seasonings before bringing it to a boil.
• Place a tight-fitting lid on top and pop it into the hot oven.
• Roast it for 7 hours, flipping it over twice midway between the cooking.
• Check the doneness of the meat after 5 hours by inserting a sharp knife at the thickest part of the leg; it should slide inside easily indicating that the meat is cooked.
• Continue to cook for the next couple of hours and lift the lamb carefully onto a serving plate.
• Scatter the veggies around it and pass the meat juices through a fine mesh sieve, into a pan.
• Bring the strained cooking liquid to rolling boil and continue to do so until it reduced to ¼ of its original volume.
• Add a splash of the madeira wine and stir it into the sauce, along with a dash of seasonings to taste.
• Remove from heat and pour the sauce in a serving bowl.
• Sprinkle the thyme sprigs on top of the lamb and serve the lamb alongside the reduced sauce and a spoon.
• Use the spoon to carve out chunks of meat from the leg and enjoy with the yummy sauce.

Image credit: Wikimedia Commons

Last Updated on April 29, 2013 by