Gigot De Sept Heures French Seven Hour Roast Lamb Recipes
GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)
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
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)
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
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
FRENCH ROAST LAMB
This is a delicious way to roast lamb! The mustard and herb mixture spread over the lamb forms a delicious crust during roasting and helps to retain the meat juices and flavour.
Provided by Karin...
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim ALL EXCESS fat from the lamb.
- (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.
- Remove from the heat and stir in the mustard and chopped herbs.
- Whisk egg white until stiff.
- Add the mustard and herb mixture and fold together until combined.
- Place lamb on a rack in a roasting pan, and grind over with black pepper.
- Spread the egg-white mixture evenly over the top surface of the lamb.
- Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.
- Place lamb on a serving plate and LEAVE to rest for 5 minutes.
- Garnish with srigs of rosemary and thyme and slice down between the bones to serve.
Nutrition Facts : Calories 653.5, Fat 55.2, SaturatedFat 24.7, Cholesterol 153, Sodium 140.2, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 33.8
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GIGOT DE SEPT HEURES (SEVEN-HOUR LEG OF LAMB) RECIPE - …
From latimes.com
Servings 6-8Estimated Reading Time 7 minsCategory MAINSTotal Time 7 hrs
- Heat the oven to 250 degrees. Trim the meat of excess fat and any skin (fat on mature lamb can be very strong). Peel and cut 12 of the garlic cloves into slices lengthwise. Poke holes in the meat with the point of a small knife and insert the garlic slices. Tie the meat as tightly as possible with kitchen string, first across the entire length, then around the lamb at intervals of about 2 inches. Season with salt and pepper. Put it in a large, flameproof casserole with the bouquet garni, 1 teaspoon of salt and enough water to cover it by three-fourths.
- Bring the water slowly to a boil on top of the stove, skimming often, 15 to 20 minutes. Cover the casserole and transfer it to the oven. Poach for 3 to 4 hours, checking every hour or so, turning the meat and adding more water if it evaporates rapidly. If the water starts to simmer, lower the heat as slow cooking is important.
- Cut the leeks into 2-inch lengths, wash them and tie them in bundles of two with string. Peel and quarter the celery root and cut each piece in quarters to make 16 chunks. Season all vegetables with salt and pepper.
- After 3 to 4 hours, or when the lamb is fairly tender when pierced with a two-pronged fork, lift it out and transfer the meat to a baking pan. Add the leeks, celery root, carrots, turnips and onions to the pot with the remaining 10 to 15 peeled garlic cloves and set the meat on top. If necessary add water so the leg is half covered. Continue cooking until the meat and vegetables are very tender, about 2 hours more.
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