A classic French Bistro recipe, and one that is so easy to cook. The lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for ‘gigot a la cuillère’ - a joint that can be carved with a spoon, hence its name. You will need a very large ovenproof casserole dish with a lid or a large, deep roasting tin, which you can cover tightly with tin foil. This can also be cooked with great success in a slow-cooker or Crock-Pot®. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste.
Carry out steps 3 and 4 as shown above; then place in the Crock-Pot® and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above. Serve as before.
© 2019 All rights reserved. Published by FB &c.