SEVEN-HOUR "SPOON" LAMB
Steps:
- A few hours before cooking the lamb, rub it with the Kosher salt. Place on a platter uncovered in the fridge to marinate. Meanwhile, break apart and separate the cloves, pulling off any extraneous papery skin; don't peel unless you want to. Heat the oil in a large heavy flameproof casserole (enamel on cast-iron is perfect), over moderate heat. Pat the lamb dry and brown to golden, about 5 minutes per side, 20 minutes total. Pour off fat and add the Cognac. Tilt the pan to ignite, taking care to stand back. When the flames have died out, add the white wine, honey, orange zest, thyme and the garlic cloves. Cover with a sheet of foil and press the lid down to seal. Roast in a preheated 200' oven, until the lamb is fork tender, about 7 hours, turning the lamb once halfway through. Transfer the lamb to a platter and cover with the foil. Pour the juices into a cup and skim off the fat. To give the juices a more concentrated flavor, pour into a heavy saucepan and simmer until reduced by about one quarter, or the flavor is right. Pull the meat apart or slice it against the grain and arrange on a platter. Pour some of the juices over and pass the rest.
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Jainal Abedin
[email protected]This recipe was a bit too spicy for my taste. I would have preferred it with a milder flavor.
bikash rauniyar
[email protected]I'm not sure what I did wrong, but my lamb turned out tough and dry. The sauce was also a bit bland.
Nicky Drummond
[email protected]This was the best lamb dish I've ever had. The meat was so tender and flavorful, and the sauce was to die for. I will definitely be making this again.
Steven Thompson
[email protected]This recipe is a keeper! The lamb was so tender and the sauce was amazing. I served it over mashed potatoes and it was a huge hit with my family.
Haroon Baloch
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the lamb is always tender and juicy. I usually serve it with rice or potatoes.
pravin friends sothanaigal
[email protected]This was a delicious and easy-to-make recipe. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort food meal.
anttor anttor
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Paul Mcdowell
[email protected]This is a great recipe for a special occasion. The lamb is cooked perfectly and the sauce is delicious. I highly recommend it.
Ndiwalana moses
[email protected]Overall, I thought this was a good recipe. The lamb was tender and the sauce was flavorful. I would definitely make it again.
Brooklyn Wyatt
[email protected]The sauce was a bit too sweet for my liking. I would have preferred it with a more savory flavor.
Lil Pro
[email protected]This dish was a bit too fatty for my taste. I think I would have preferred it with a leaner cut of lamb.
Wendy Ann
[email protected]This was my first time cooking lamb and I was really impressed with how easy this recipe was to follow. The lamb was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Destini McElroy
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the sauce is delicious. It's a great recipe for a special occasion.
Sk Kausar hossen
[email protected]This lamb dish was a hit! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort food meal.