Monday, January 16, 2012

Slow cooking




Sometimes you have the centerpiece of a feast that deserves special treatment.  Like a lamb roast, donated by an occasional carnivore, in search of the perfect approach.  And yes, you have to risk a new approach will turn out delectable, despite misgivings and a suddenly unreliable oven.

Gigot a la cuillere
Which is French for lamb tender enough to eat with a spoon.

Heat your oven to 210 degrees.
In a Dutch oven, heat a tablespoon of olive oil.  Take your four pound lamb roast, shank or shoulder and brown on all sides.  Remove lamb, pour out oil and fat.  Add a bottle of plonk (white--if, like some you have an aversion to $2 Chuck, find a $4 bottle at the grocery story) and deglaze, scraping up any bits and pieces.  Add a cup or two of chicken stock, bring to a simmer.  Add browned lamb, five crushed garlic cloves, a bay leaf, a sprig of parsely, a sprinkling of dried rosemary or a sprig of fresh.  Cover and place in oven, for 5-7 hours, (that is correct, not a typo) turning the lamb hourly.  If the stock seems overly reduced, add a half cup of water as necessary.

What's great about this slow cooking is that it allows you plenty of time to check your email, write a few chapters of your novel, set the table, take a nap, chat on the phone, all the time not worrying at all at all about what's in the oven.  Unless you're mildly neurotic, like me, and you spend your 5-7 hours fretting (baselessly) about how it will turn out.

 Remove from oven, let rest fifteen minutes or so.  Serve sliced or shredded, with your choice of sides, (creamed spinach! roast potatoes!) to general acclaim.

10 comments:

  1. I was going through my wine cellar (top shelf in the overhead cabinet) and came across a bottle of two buck Chuck. It's dated 2000. 12 years old. Mr V says nothing can improve Chuck. I'd like to think age does.. does it?

    ReplyDelete
    Replies
    1. Dear PA: I shall file you now under Eternal Optimist. My thoughts are: cooking wine on the top shelf of an overhead cabinet has now been cooked!
      Salvage for home made wine vinegar.

      Delete
    2. really? I think there might be some worthy stuff up there too. Did I fry everything? should I not regift?

      Delete
  2. Those who can, do. Those who can't, read your blog. (A few chapters while slow cooking a single roast? This pains me, deeply.)

    ReplyDelete
    Replies
    1. Sorry, Hiker, the only way for me to comment here is to reply, so I'll reply to your comment since I feel the same way. What is up with Blogger?

      Delete
  3. I may actually try this. I'll keep you posted..

    ReplyDelete
  4. Holy smoke, ladies, blogspot is causing me some grief--and it seems only on this site!!!
    NOt sure what to do about it!
    dz

    ReplyDelete
  5. I am trying this . . . looks like a great, great meal and perfect for this time of year.

    ReplyDelete