Gigot a La Cuillre French Slow Cooked Spoon Lamb
Experience the melt-in-your-mouth tenderness of *Gigot à la Cuillère*, a French slow-cooked spoon lamb that lives up to its poetic name—so soft, it can be served with just a spoon. This exquisite dish features a bone-in leg of lamb deeply infused with the flavors of garlic, rosemary, thyme, and bay leaves, slow-braised to perfection in a rich medley of vegetables, white wine, and stock. The secret lies in the low-and-slow cooking method, allowing the lamb to become incredibly succulent and flavorful, making it the ultimate centerpiece for a memorable gathering. Served with a velvety, strained pan sauce and sides like creamy mashed potatoes or rustic crusty bread, this recipe brings French culinary finesse to your table with ease. Ideal for special occasions, this comforting and aromatic dish truly elevates classic slow-cooked lamb to an art form.
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Recipe Information
Ingredients
- 2 kg Leg of lamb (bone-in)
- 5 large Garlic cloves
- 4 Fresh rosemary sprigs
- 4 Fresh thyme sprigs
- 3 Bay leaves
- 3 large Carrots
- 2 Celery stalks
- 2 medium Onions
- 3 tbsp Olive oil
- 250 ml Dry white wine
- 500 ml Chicken or lamb stock
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
Preheat your oven to 140°C (275°F).
Peel and slice the garlic cloves into thin slivers. Using a small sharp knife, make small incisions all over the leg of lamb and insert the garlic pieces into the slits.
Rub the entire leg of lamb with 2 tablespoons of olive oil, salt, and freshly ground black pepper.
In a large, heavy-bottomed Dutch oven or ovenproof casserole dish, heat 1 tablespoon of olive oil over medium heat. Sear the lamb on all sides until golden brown. Remove the lamb and set it aside.
Peel and roughly chop the carrots, celery, and onions. Add them to the pot and sauté for 5-7 minutes, until they start to caramelize.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3 minutes to reduce slightly.
Add the rosemary sprigs, thyme sprigs, and bay leaves to the pot. Nestle the lamb back into the pot on top of the vegetables.
Pour the chicken or lamb stock over the lamb. The liquid should come about halfway up the side of the lamb. If needed, add a little extra stock or water.
Cover the pot tightly with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 5 hours, basting the lamb every hour with the pan juices. The meat is ready when it is tender enough to pull apart easily with a spoon.
Remove the lamb from the pot and let it rest for 10 minutes. Strain the cooking liquid and vegetables through a fine sieve, pressing everything to extract the juices. Discard the solids and skim fat from the surface of the liquid to create a rich sauce.
Serve the lamb in large pieces with the sauce on the side, accompanied by mashed potatoes or crusty bread.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 80% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
