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Name: Spoon Lamb - Master Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 c Dry white wine; 2 oz Pancetta; chopped; 7 lb Leg of lamb; 3 Cloves garlic; sliced; 2 Large onions; sliced; 4 c Lamb stock (see notes);; 1/2 ts Salt; 1/4 ts Black pepper; 2 tb Vegetable oil

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INGREDIENTS

2 c Dry white wine
2 oz Pancetta; chopped
7 lb Leg of lamb
3 Cloves garlic; sliced
2 Large onions; sliced
4 c Lamb stock (see notes);
1/2 ts Salt
1/4 ts Black pepper
2 tb Vegetable oil

Servings

INSTRUCTIONS

Trim off all but a thin layer of fat from the lamb and remove any loose fat. Do not remove the fell, a papery-looking filament that covers the meat. Heat oil in a heavy saute pan and brown lamb slowly on all sides, about 15 minutes. Meanwhile, preheat oven to 325F. Remove lamb to a platter and saute onion for 3 minutes. Remove with a slotted spoon and add to platter. Discard fat in pan. Add wine and boil rapidly until reduced by half, scraping up any browned bits. Scatter chopped pancetta in the bottom of an unglazed clay pot or other casserole just large enough to hold the lamb. Add lamb, fat side up, and surround with the onions. Add shank bone, if the butcher separated it from the leg, and garlic. Season with salt and pepper. Pour in enough stock to reach two-thirds of the way up sides of meat. Cover tightly with lid and place in oven. Bake for 45-50 minutes per pound, turning meat halfway through cooking time, about 3-3 1/2 hours total. Place lamb in a deep, heated platter. Strain and degrease the cooking liquid; there will be approximately 8 cups of good lamb stock. Pour off 2 cups into a saucepan, boil hard to reduce by half, correct seasoning, and pour into a sauce boat. Chill remaining stock, which will gel. This recipe serves 4 with plenty for the "WEEKEND COOK" leftovers, or will serve 8 nicely. NOTES : This is a recipe from Alexander Dumas "Grand Dictionnaire de Cuisine" (not nearly so well-known as his "The Three Muskateers"). This long-cooking leg of lamb is historically called "Spoon Lamb" by the French because you can cut it with a spoon! You can make the initial lamb stock from bullion cubes, or use water/chicken stock/white wine in whatever proportions you wish. (Not *all* wine though.) Recipe by: SF Chronicle; 10/25/95 - WEEKEND COOK Posted to MC-Recipe Digest V1 #981 by Judi Moseley on Jan 4, 1998

NOTES

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Spoon Lamb - Master Recipe

2 c Dry white wine
2 oz Pancetta; chopped
7 lb Leg of lamb
3 Cloves garlic; sliced
2 Large onions; sliced
4 c Lamb stock (see notes);
1/2 ts Salt
1/4 ts Black pepper
2 tb Vegetable oil

Trim off all but a thin layer of fat from the lamb and remove any loose  fat. Do not remove the fell, a papery-looking filament that covers the  meat.    Heat oil in a heavy saute pan and brown lamb slowly on all sides, about       15    minutes.    Meanwhile, preheat oven to 325F. Remove lamb to a platter and saute onion  for 3 minutes. Remove with a slotted spoon and add to platter. Discard fat  in pan. Add wine and boil rapidly until reduced by half, scraping up any  browned bits.    Scatter chopped pancetta in the bottom of an unglazed clay pot or other  casserole just large enough to hold the lamb. Add lamb, fat side up, and  surround with the onions. Add shank bone, if the butcher separated it from  the leg, and garlic. Season with salt and pepper. Pour in enough stock to  reach two-thirds of the way up sides of meat. Cover tightly with lid and  place in oven. Bake for 45-50 minutes per pound, turning meat halfway  through cooking time, about 3-3 1/2 hours total.    Place lamb in a deep, heated platter. Strain and degrease the cooking  liquid; there will be approximately 8 cups of good lamb stock. Pour off 2  cups into a saucepan, boil hard to reduce by half, correct seasoning, and  pour into a sauce boat.    Chill remaining stock, which will gel.    This recipe serves 4 with plenty for the "WEEKEND COOK" leftovers, or will  serve 8 nicely.    NOTES : This is a recipe from Alexander Dumas "Grand Dictionnaire de  Cuisine" (not nearly so well-known as his "The Three Muskateers").  This  long-cooking leg of lamb is historically called "Spoon Lamb" by the French  because you can cut it with a spoon! You can make the initial lamb stock  from bullion cubes, or use water/chicken stock/white wine in whatever  proportions you wish.  (Not *all* wine though.)  Recipe by: SF Chronicle; 10/25/95 - WEEKEND COOK    Posted to MC-Recipe Digest V1 #981 by Judi Moseley <judi@moseleygroup.com>  on Jan 4, 1998

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Nutrition

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Serving Size: 1 Serving (421g)
Recipe Makes: 8 Servings

Calories: 946
Calories from Fat: 630 (67%)

Amt Per Serving		% DV

	Total Fat 70g	93 %
	Saturated Fat 29.7g	148 %
	Monounsaturated Fat 29.2g
	Polyunsanturated Fat 6g
Cholesterol 273.9mg		84 %
Sodium 223.2mg		8 %
Potassium 1004.2mg		26 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.6g
Protein 71.1g		102 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 946

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