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    Redox

    Chef #138686

    Joined: Apr 22, 2004

    My Journal

    Reviewed Gigot a La Cuillère - French Slow Cooked Spoon Lamb

    "This was terrific! I braised a 4# boneless leg of lamb for just a bit over 6 hours and it was ready. As promised, it was spoon tender and delicious. I added some parsnips (a personal favorite) but otherwise followed the recipe exactly. I plan on using some of the leftovers by chopping up some meat, adding the appropriate seasonings and making Gyros..."

    Mar 27, 2013 on Food.com

    Saved Recipe Gigot a La Cuillère - French Slow Cooked Spoon Lamb by French Tart

    Mar 27, 2013 on Food.com

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