Best 2 Ambassade Dauvergnes Seven Hour Leg Of Lamb Recipes

**Embark on a Culinary Journey with Ambassade d'Auvergne's Exquisite Seven-Hour Leg of Lamb and Other Delights**

Prepare to tantalize your taste buds with the delectable offerings presented in this article. At its heart, you'll find the crown jewel, the Seven-Hour Leg of Lamb from Ambassade d'Auvergne, a dish that epitomizes culinary artistry. Slow-cooked to perfection over seven hours, this succulent leg of lamb exudes tenderness and boasts a symphony of flavors that will leave you craving for more. But that's not all; this article is a treasure trove of equally enticing recipes that cater to diverse palates and preferences. From the classic French Onion Soup, a comforting and flavorful symphony of caramelized onions and rich broth, to the vibrant Ratatouille, a colorful medley of summer vegetables stewed in a fragrant tomato sauce, each recipe promises a unique and unforgettable culinary experience. Whether you're a seasoned chef or a home cook seeking new culinary adventures, this article has something for everyone.

Here are our top 2 tried and tested recipes!

AMBASSADE D'AUVERGNE'S SEVEN-HOUR LEG OF LAMB

Ambassade D'auvergne's Seven-Hour Leg of Lamb image

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

Ingredients

6 medium onions, quartered
6 carrots, peeled and quartered
1 head garlic, separated into cloves and halved
6 bay leaves
1 bunch fresh thyme or 3 -4 teaspoons dried thyme
3 kg leg of lamb, bone in (I used a smaller one for us, and didn't really change anything else)
salt
fresh ground pepper
1 1/2 liters dry white wine (2 bottles, I used red and it was fine)
5 lbs potatoes, peeled and quartered
5 lbs tomatoes, chopped (canned or Roma is OK)

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

Auvergnese Seven-Hour Leg Of Lamb image

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

Ingredients

1 leg of lamb, bone in, 6 to 7 pounds, carefully trimmed of excess fat
1 large, whole head garlic, cloves peeled and halved
Sea salt and freshly ground black pepper to taste
6 onions, peeled and quartered
6 carrots, peeled and quartered
6 bay leaves
1 bunch fresh thyme or several teaspoons dried
2 bottles dry white wine, such as a French Riesling
5 pounds large boiling potatoes
5 tomatoes, cored, peeled, seeded and chopped

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.

Tips:

For the best flavor, use a high-quality leg of lamb that is well-marinated.
Sear the lamb in a hot skillet or roasting pan before braising it to create a flavorful crust.
Use a variety of vegetables in the braising liquid to add flavor and nutrition.
Braise the lamb for at least 7 hours, or until it is fall-off-the-bone tender.
Serve the lamb with a flavorful sauce, such as a red wine sauce or a mint sauce.

Conclusion:

This seven-hour leg of lamb recipe is a delicious and easy way to prepare a classic French dish. The lamb is braised in a flavorful liquid until it is fall-off-the-bone tender, and the resulting dish is sure to impress your guests. Serve the lamb with a variety of sides, such as mashed potatoes, roasted vegetables, or a green salad.