Name: Gigot d’agneau à la cuillère (Roast lamb served with a spoon)
Yield: For 6
Cuisine: French
Ingredients: 3-4 bay leaves; 8 shallots, coarsely chopped; 1 litre dry white wine; 8-10 garlic cloves, halved; Fresh rosemary and thyme; Salt and freshly ground pepper; 1 small glass cognac (optional); 2-3 tablespoons olive oil; 3 carrots, cut into large chunks; 1 celery stick, cut into large chunks; 8-10 juniper berries; 3 large onions, coarsely chopped; 1 leg of lamb, 2-2.5 kg (ask your butcher to bone, roll and tie it if possible; if it’s on the bone, don’t despair, but you may need a bigger cooking pot)

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

I will always remember the first time I encountered this fabulous slow-cooked dish. It was made by an inspirational cook, my beloved aunt-in-law. Odile, at some important gathering of my ultra-traditional belle-famille. The only equipment she had in her tiny cottage was one of those mini-ovens that claimed to do everything splendidly but in reality did nothing properly. For once the fact that she could never get it to heat up decently played in her favour, or so she