Gigot De Sept Heures 7hr Leg Of Lamb Recipes

GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)

Steps:

• Preheat oven to 300 F/ 150°C.
• Make small incisions in the lamb and put a sliver of garlic inside each incision.
• Rub the lamb well with the olive oil and season all over with the salt and pepper.
• Place it in a Dutch oven and add the sliced onions, whole carrots, whole garlic cloves, bouquet garni and wine.
• Put the lid on the Dutch oven.
• In a medium bowl combine the flour and water to form a rough dough, mixing well with a wooden spoon. (Don't worry you don't have to eat it).
• Use the dough like grout to create a seal that connects the lid to the Dutch oven.
• Place in the oven and cook for 7 hours.
• Remove from the oven and break the seal.
• Serve.

SEVEN HOUR LEG OF LAMB

Steps:

• Heat a big stockpot full of water, when it boils plunge the lamb in, restore heat and simmer 15 minutes. Drain and pat dry.
• In a deep pan or skillet, melt butter and brown lamb all over. Flambe with the brandy or gin and when the flame dies add the rest of the ingredients and season to taste.
• Place a lid or cover on the dish and bake at 120C degrees for seven hours, turning twice.
• Once cooked, use an eggflip as well as a fork or similar to lift out the lamb to a serving dish. The meat will be falling apart -- mmmm.
• Puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).
• Check the seasoning and serve in a small jug. This lamb needs lots of mash or bread or both to mop up the juices, as well as plenty of good red wine on the table.

GIGOT DE SEPT HEURES (7HR LEG OF LAMB)

Steps:

• Preheat oven to 300°F
• Make many small incisions in lamb, place slivers of garlic in each incision.
• Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sides-but that's not necessary.)
• Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven.
• Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven.
• Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. (no peeking--leave it alone.).
• Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste.