Seven-Hour Leg of Lamb

Braising a whole leg of lamb low and slow with aromatics, wine, and stock sounds absolutely divine! The result, gigot à la cuillère, or "spoon lamb," is a classic French dish known for its tender, melt-in-your-mouth texture. The slow cooking process allows the flavors to meld beautifully, creating a rich and savory dish that's perfect for any special occasion like Easter or cozy dinner at home. If you need any tips or guidance on preparing this dish, just let me know—I'm here to help!

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Gigot à la cuillère

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Leg of Lamb

When it comes to cooking lamb, the choice between bone-in and boneless leg of lamb can impact the presentation and cooking process. Whether you opt for bone-in or boneless leg of lamb, both have their own unique advantages and considerations. Bone-in leg of lamb is favored by some chefs for its ability to impart additional flavor to the meat during the cooking process. The bone acts as a heat conductor, helping to cook the meat evenly and enhancing the overall taste of the dish. Additionally, leaving the bone in can help retain moisture in the meat, resulting in a juicier and more succulent final product. On the other hand, boneless leg of lamb offers convenience and ease of preparation. Without the bone, the meat is easier to carve and can be cooked more quickly and evenly. Boneless leg of lamb is also more versatile in terms of seasoning and stuffing options, as there are no impediments to the surface of the meat. When it comes to fitting the leg of lamb in your cooking vessel, boneless leg of lamb may offer more flexibility due to its uniform shape. This can be particularly beneficial if you are working with a smaller pot or roasting pan. Regardless of whether you choose bone-in or boneless leg of lamb, the most important factor is to properly season and cook the meat to ensure a delicious and tender result. Season meat in and out with salt and pepper. Tie leg of lamb with bucher twine (you can have it done by your bucher).

Mise-En-Place

Peel and quarter onions. Crush garlic cloves, and peel off. Peel, wash and cut carrots into chunks.

Cooking Planning

Cooking Planning 1: If you wish to serve the dish the day of your choice at noon for instance, you might adjust the timing. Put the lamb in the oven the night before at 11pm. Remove meat from the oven at 6am. Take the lid off, and 30 minutes later, transfer the roast to a baking tray topped with cooling rack. Pass cooking liquid through a sieve, and save it for the sauce. Discard solids.
Cooking Planning 2: Cook the lamb in the morning at 8am for example. At 3pm, remove the roast from the oven. Take the lid off, and 30 minutes later, transfer the roast to a baking tray topped with cooling rack. Pass cooking liquid through a sieve, and save it for the sauce. Discard solids. Refrigerate meat and cooking liquid overnight (separately). Remove the fat cap on the surface of the cooking liquid; discard. Save liquid for the sauce.

Searing Meat

Start by heating up a Dutch oven over medium heat. Once the pot is hot, add the oil and butter, and sear the lamb on the fat side first for 8 minutes until it is nicely browned. This process will help to caramelize the meat and enhance its flavor. Sear remaining sides for 4 minutes. Remove meat from the pot and let rest.

Mirepoix

Set fan oven to 230ºF/110ºC. Increase temp to 260ºF/125ºC if using conventional oven. Cook mirepoix for 5 minutes on hight heat. Add tomato paste, bouquet garni and spices. Cook for an additional 5 minutes. Deglaze with the wine, and reduce by half. Add the stock and butter. Put the roast back in the pot. Bring to a boil and cover. Note that the general rule is that you don't want the liquid to cover more than a third of the item being braised.

Seven-Hour Braising

Cook leg of lamb for 7 hours.

Sauce

If there is not much liquid left in the dutch oven after seven-hour braising, when the roast is out, add some chicken stock to the pot, heat it up and stir. Pass through a sieve over the saucepan. Add more stock if needed, and reduce to desired consistency skimming off any remaining impurities. Readjust seasoning with more spices, Worcestershire sauce and ketchup. Right before serving, remove from the heat and whisk in butter. Keep warm.

Spicy Roasted Potatoes

Peel potatoes, and keep in cold water until ready to cook. Drain, pat dry and rub potatoes and garlic with oil, spices and herbs. Spread seasoned potatoes into 2 baking trays. Bake a 425ºF/220ºC for about 40 minutes stirring potatoes every so often. Spread out persillade and roast for 5 minutes more.