Best Ambassade Dauvergnes Seven Hour Leg Of Lamb Recipes
AMBASSADE D'AUVERGNE'S SEVEN-HOUR LEG OF LAMB
Amazingly tender, flavorful and delicious. I first ran across this recipe in Paula Well's BISTRO cookbook. Don't let the seven-hours put you off. This is amazingly easy.
Provided by Possumgirl Randy
Categories Lamb/Sheep
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Layer onions, carrots, garlic, bay leaves and thyme on bottom of nonreactive covered roaster large enough to hold lamb.
- Place lamb on top of onion and carrot mixture. Roast, uncovered, at 425 degrees for 30 minutes. Remove roaster from oven. Generously season lamb to taste with salt and.
- pepper. Return to oven and roast another 30 minutes.
- Remove roaster from oven, leaving oven on. Place roaster on top of stove, slowly pour wine over lamb, cover, and bring liquid to a boil.
- Return roaster, covered, to oven. Roast 4 to 5 additional hours until lamb is fork tender, but not falling off bone. (Timing will vary according to size and age of lamb and type of roasting pan used,).
- Check on lamb, reducing oven temps if lamb begins to burn or liquid begins to evaporate too much. When lamb is fork tender, bury potatoes and tomatoes in liquid. Cover and roast until potatoes are cooked through, about 1 hour more. Lamb should now be very tender, still juicy and falling off bones.
AUVERGNESE SEVEN-HOUR LEG OF LAMB
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Provided by Patricia Wells
Categories dinner, main course
Time 3h45m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Pierce the skin of the lamb and insert the cloves of garlic, distributing evenly throughout. Season with salt and pepper.
- Layer the onions, carrots, bay leaves and thyme on the bottom of a large Dutch oven or covered roaster large enough to hold the lamb. Place the lamb on top and roast in the oven, uncovered, for one hour.
- Remove the pan from the oven and slowly add the wine. Cover, place over high heat on top of the stove and bring the liquid to a boil. Return the pan, covered, to the oven, reduce the heat to 350 degrees and roast the lamb, turning from time to time, until it is very tender and actually falling off the bone. This should generally take two to three hours more.
- One hour before serving, bury the potatoes and tomatoes in the liquid, cover and roast until cooked through. The lamb should be very moist. As the French say, you should be able to eat it with a spoon. Much of the liquid will have cooked away, but what remains will be sweet and flavorful.
- Carefully remove the lamb from the pan, cut the meat into thin slices and serve, surrounded with vegetables and the remaining cooking liquid.
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When it comes to traditional French cuisine, the Ambassade D'Auvergne Seven Hour Leg of Lamb recipe is one of the most iconic dishes. This mouth-watering recipe is a slow-cooked lamb dish that has become a time-honored classic throughout the country. This dish is prepared with slow-cooked lamb and a variety of herbs and spices. It's a delicious and easy-to-make recipe that can be enjoyed by anyone who enjoys good food.
The Origin of Ambassade D'Auvergne Seven Hour Leg of Lamb Recipe
The Ambassade D'Auvergne Seven Hour Leg of Lamb recipe is a traditional French dish that has been enjoyed for generations. The dish originated in a small town in the province of Auvergne, which is known for its savory culinary traditions. The recipe has been passed down through generations of French cooks and is now a staple in the country's culinary scene.Ingredients Used in Ambassade D'Auvergne Seven Hour Leg of Lamb Recipe
The ingredients used to prepare the Ambassade D'Auvergne Seven Hour Leg of Lamb recipe are easy to find. The lamb is seasoned with rosemary, thyme, garlic, and butter, providing it with a savory, herbaceous aroma that fills the kitchen with a heavenly scent throughout the cooking process. The recipe also calls for tender carrots, sweet onions, and flavorful tomatoes, which add depth and texture to the dish. The result is a tender, flavorful lamb that's difficult to resist.Cooking Method of Ambassade D'Auvergne Seven Hour Leg of Lamb Recipe
The Ambassade D'Auvergne Seven Hour Leg of Lamb recipe requires patience, as the dish is slowly cooked for a total of seven hours. The lamb is first seasoned with herbs, garlic, and butter, then seared in a hot pan to create a caramelized crust on the outside. The lamb is then placed in a Dutch oven along with tender vegetables and flavorful tomatoes, then slow-cooked for seven hours. The result is a tender lamb that's easy to shred, making it the perfect addition to any meal.Why is Ambassade D'Auvergne Seven Hour Leg of Lamb Recipe So Popular?
The Ambassade D'Auvergne Seven Hour Leg of Lamb recipe is so popular because of its incredible flavor and texture. The combination of savory herbs, tender vegetables, and flavorful tomatoes creates a dish that is difficult to resist. The slow-cooked lamb is incredibly tender and moist, making it the perfect addition to any meal. Additionally, the recipe is relatively easy to make, which means that even novice cooks can create an excellent lamb dish that will impress their friends and family.Conclusion
In conclusion, the Ambassade D'Auvergne Seven Hour Leg of Lamb recipe is a classic French dish that's sure to impress. The combination of tender, juicy lamb, and flavorful herbs and spices is a match made in heaven. The recipe is easy to make, which means that anyone can try their hand at creating this savory dish at home. Whether you're an experienced cook or a novice, the Ambassade D'Auvergne Seven Hour Leg of Lamb recipe is a must-try dish that's sure to become a family favorite.
Valuable Tips When Making Ambassade D'Auvergne's Seven Hour Leg of Lamb Recipes
The Ambassade D'Auvergne's Seven Hour Leg of Lamb recipe is a classic dish that's perfect for special occasions or Sunday lunches. While it takes a little bit of time to prepare and cook, the end result is tender, juicy, and flavorful meat that's sure to impress your guests. To help you achieve the perfect seven hour leg of lamb, we've put together some valuable tips that you can follow.
Tip #1: Choose the Right Cut of Lamb
The first step in making a delicious seven hour leg of lamb is choosing the right cut of meat. The best cut for this recipe is a bone-in leg of lamb that weighs around 2.5 to 3kg. This cut of meat is great because the bone adds flavor and helps the meat remain tender during the cooking process.
Tip #2: Marinate the Lamb Overnight
To add even more flavor to your lamb, you should marinate it overnight. The recipe calls for a simple marinade of garlic, rosemary, thyme, olive oil, and red wine. Make sure to rub the marinade all over the lamb, cover it tightly with plastic wrap, and refrigerate it overnight.
Tip #3: Sear the Lamb Before Braising
Before you start braising the lamb, you should sear it in a hot pan with a little bit of oil. Searing the meat will help lock in the juices and give it a nice brown crust on the outside. Make sure to sear all sides of the lamb, including the bottom and the ends.
Tip #4: Use a Dutch Oven or a Roasting Pan
For the braising portion of the recipe, you can use either a Dutch oven or a roasting pan that has a lid. It's important to have a lid so that the lamb can braise in its own juices and maintain its moisture. If you're using a Dutch oven, make sure to heat it up in the oven before adding the lamb to it.
Tip #5: Add Plenty of Vegetables
To add even more flavor and texture to your seven hour leg of lamb, you can add plenty of vegetables to the braising liquid. The recipe calls for onions, carrots, celery, leeks, and garlic, but you can also add potatoes or any other root vegetables that you like. These vegetables will cook down and create a rich, flavorful broth that the lamb can braise in.
Tip #6: Baste the Lamb Every Hour
During the seven hour cooking process, it's important to baste the lamb every hour or so. This means spooning the braising liquid over the lamb to ensure that it remains moist and flavorful. You can also add more liquid if it starts to dry out.
Tip #7: Let the Lamb Rest
After the seven hour cooking process is complete, it's important to let the lamb rest for at least 15 minutes before carving it. This will allow the juices to redistribute throughout the meat and create a more evenly cooked and tender final product.
Tip #8: Serve with a Delicious Side Dish
To complement your seven hour leg of lamb, you can serve it with a variety of delicious side dishes. Some great options include roasted vegetables, mashed potatoes, or a crusty loaf of bread to soak up the flavorful juices. You can also pair it with a full-bodied red wine to enhance the savory flavors of the dish.
In conclusion, the key to making a delicious seven hour leg of lamb is in the preparation and cooking process. By choosing the right cut of lamb, marinating it overnight, searing it before braising, using the right cooking vessel, adding plenty of vegetables, basting it every hour, letting it rest, and serving it with a delicious side dish, you can create a tender, flavorful, and impressive dish that's perfect for any occasion.