GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)

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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

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.

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