Gigot De Sept Heures (French Seven Hour Roast Lamb)

Submitted 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."

 

• Ready In: 7hrs 10mins
• Ingredients: 11
• 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.

Reviews

[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.

 

[nice_lunch]

This absolutely rocks. I am making it for the second time today and adding anchovy fillets into the incisions with the garlic. Should be a winner