Best James Beard Spoon Lamb Gigot De Sept Heures Recipes

GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)

Gigot De Sept Heures (French Seven Hour Roast Lamb) image

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.

Provided by Lou van

Categories Lamb/Sheep

Time 7h10m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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.

GIGOT DE SEPT HEURES (7HR LEG OF LAMB)

Gigot De Sept Heures (7hr Leg of Lamb) image

Make and share this Gigot De Sept Heures (7hr Leg of Lamb) recipe from Food.com.

Provided by rachel21321

Categories Lamb/Sheep

Time 7h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 leg of lamb (about 6lbs)
4 garlic cloves (sliced)
20 whole garlic cloves
1/4 cup olive oil
salt & pepper
2 small onions (thinly sliced)
4 carrots (peeled)
1 bouquet garni
1 cup dry white wine
1 cup flour (may need more depending on humidity levels)
1 cup water

Steps:

Preheat oven to 300°F
Make many small incisions in lamb, place slivers of garlic in each incision.
Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sides-but that's not necessary.)
Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven.
Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven.
Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. (no peeking--leave it alone.).
Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste.

Nutrition Facts : Calories 232.3, Fat 9.4, SaturatedFat 1.3, Sodium 34.1, Carbohydrate 27.1, Fiber 2.3, Sugar 3.4, Protein 3.5

GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB

Gigot a La Cuillère - French Slow Cooked Spoon Lamb image

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste.

Provided by French Tart

Categories Stew

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 kg) leg of lamb
4 onions, peeled and sliced
8 -12 garlic cloves, peeled and left whole
4 large carrots, peeled and quartered lengthways
300 ml white wine
300 ml stock
2 tablespoons armagnac or 2 tablespoons madeira wine
salt and pepper
3 sprigs fresh thyme

Steps:

TRADITIONAL OVEN METHOD.
Preheat the oven to 120 degrees C or 248 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.
Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan.
Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.
Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.
The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.
Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb - a la cuillere as the French call it. It will be tender, succulent and delicious !
CROCK-POT COOKING METHOD.
Carry out steps 3 and 4 as shown above; then place into the crock-pot and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above - soft and spoonable!
Serve as before.