Seven Hour Spoon Lamb Recipes
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.
Recipe From food.com
Provided by Lou van
Categories Lamb/Sheep
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 11
Amazingly tender, flavorful and delicious. I first ran across this recipe in Paula Well's BISTRO cookbook. Don't let the seven-hours put you off. This is amazingly easy.
Recipe From food.com
Provided by Possumgirl Randy
Categories Lamb/Sheep
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 11
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7hrs 30mins Ingredients: 9 Serves: 6-8 Nutrition information Advertisement ingredients Units: US 1 (3 kg) leg of lamb 4 onions, peeled and sliced 8 -12 garlic cloves, peeled …
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- 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.
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From improvisedlife.com
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From bbcgoodfood.com
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From theguardian.com
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From seattletimes.com
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