Gigot De Sept Heures (French Seven Hour Roast Lamb)

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.

• Ready In: 7 hrs 10 mins
• Serves: 8

Ingredients

• 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

1. Preheat oven to 300 F/ 150°C.
2. Make small incisions in the lamb and put a sliver of garlic inside each incision.
3. Rub the lamb well with the olive oil and season all over with the salt and pepper.
4. Place it in a Dutch oven and add the sliced onions, whole carrots, whole garlic cloves, bouquet garni and wine.
5. Put the lid on the Dutch oven.
6. 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).
7. Use the dough like grout to create a seal that connects the lid to the Dutch oven.
8. Place in the oven and cook for 7 hours.
9. Remove from the oven and break the seal.
10. Serve.