Recipe by Lou van
I love Anthony Bourdains attitude towards life and food so was over the moon when my husband bought me his "Les Halles Cookbook". This recipe is FANTASTIC! I never cook roast lamb in any other way since finding this. I do follow his ingredients but just cook it in a normal roasting pan with a well fitting lid, (although sometimes I only cook it for 5 or 6 hours, its still meltingly tender by then) then make a gravy from the strained cooking juices. If I'm using half a lamb a generally halve all the ingredients except the wine! Wonderful served with French creamed cabbage, glazed carrots and dauphinois potatoes.
Top Review by dalynino
I added rosemary, And browned it first on stove, it was delicious. The dough was important, Because my got dry last two hours. And actually was ready at hour 5 and falling apart at hour 6. Attached photo after browning , before cooking in oven.
- 1 leg of lamb
- 4 garlic cloves, thinly sliced
- 20 whole garlic cloves, peeled
- 56 ml olive oil
- salt and pepper
- 2 small onions, thinly sliced
- 4 carrots, peeled
- 1 bouquet garni
- 225 ml dry white wine
- 225 g flour
- 225 ml water
Directions See How It's Made
- 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.