Gigot De Sept Heures French Seven Hour Roast Lamb Recipes

ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)

Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise) image

Provided by Craig Claiborne And Pierre Franey

Time 2h45m

Yield Six to eight servings

Number Of Ingredients 11

Ingredients

1 leg of lamb, 8 to 9 pounds
1 tablespoon corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried thyme
2 large cloves garlic, each cut into 16 slivers
2 onions, about 1/2 pound, cut crosswise in half
2 bay leaves
1 carrot, about 1/4 pound, trimmed, scraped and cut crosswise into 6 pieces
1 cup water
Flageolet beans in cream (see recipe), optional

Steps:

Preheat the oven to 425 degrees.
It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
Make 16 gashes in the flesh of the leg and insert the garlic slivers.
Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
Return the lamb to the pan, the thickest side up.
Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.

Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams

GIGOT DE SEPT HEURES (7HR LEG OF LAMB)

Gigot De Sept Heures (7hr Leg of Lamb) image

Make and share this Gigot De Sept Heures (7hr Leg of Lamb) recipe from Food.com.

Provided by rachel21321

Categories Lamb/Sheep

Time 7h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 leg of lamb (about 6lbs)
4 garlic cloves (sliced)
20 whole garlic cloves
1/4 cup olive oil
salt & pepper
2 small onions (thinly sliced)
4 carrots (peeled)
1 bouquet garni
1 cup dry white wine
1 cup flour (may need more depending on humidity levels)
1 cup water

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.

Nutrition Facts : Calories 232.3, Fat 9.4, SaturatedFat 1.3, Sodium 34.1, Carbohydrate 27.1, Fiber 2.3, Sugar 3.4, Protein 3.5

FRENCH ROAST LAMB

French Roast Lamb image

This is a delicious way to roast lamb! The mustard and herb mixture spread over the lamb forms a delicious crust during roasting and helps to retain the meat juices and flavour.

Provided by Karin...

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

800 g loin lamb, on the bone
2 teaspoons butter or 2 teaspoons margarine
1 onion, finely chopped
4 teaspoons whole grain french mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped thyme
1 egg white
black pepper, freshly ground
fresh rosemary (for garnishing)

Steps:

Trim ALL EXCESS fat from the lamb.
(leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.
Remove from the heat and stir in the mustard and chopped herbs.
Whisk egg white until stiff.
Add the mustard and herb mixture and fold together until combined.
Place lamb on a rack in a roasting pan, and grind over with black pepper.
Spread the egg-white mixture evenly over the top surface of the lamb.
Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.
Place lamb on a serving plate and LEAVE to rest for 5 minutes.
Garnish with srigs of rosemary and thyme and slice down between the bones to serve.

Nutrition Facts : Calories 653.5, Fat 55.2, SaturatedFat 24.7, Cholesterol 153, Sodium 140.2, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 33.8

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