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Gigot De Sept Heures (French Seven Hour Roast Lamb)

Gigot De Sept Heures (French Seven Hour Roast Lamb) created by dalynino

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
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lou van
Contributor
@Lou van
Contributor
"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."
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  1. Virg F.
    Why won’t this convert to US measurements?
    Replies 1
  2. dalynino
    Gigot De Sept Heures (French Seven Hour Roast Lamb) Created by dalynino
    Reply
  3. 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.
    • Review photo by dalynino
    Reply
  4. dalynino
    Added Rosemary and browned it first.
    Reply
  5. 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
    Reply
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