Best 2 Gigot De Sept Heures French Seven Hour Roast Lamb Recipes

Indulge in the exquisite flavors of Gigot de Sept Heures, a classic French dish that showcases the culinary expertise of the region. This traditional seven-hour roast lamb is a testament to the art of slow cooking, resulting in tender, succulent meat that falls off the bone. The recipe offers a step-by-step guide to preparing this delectable dish, ensuring a perfect outcome every time.

Accompanying the main recipe, you'll find a collection of complementary dishes that elevate the Gigot de Sept Heures experience. Discover the secrets of making a flavorful garlic sauce, a zesty lemon sauce, and a rich Madeira sauce, each adding a unique dimension to the lamb. Explore the art of preparing pommes dauphine, fluffy potato puffs that add a touch of elegance to the meal. And for a refreshing accompaniment, learn how to make a classic French green salad, the perfect balance to the richness of the lamb.

Whether you're a seasoned cook or just starting your culinary journey, this article provides all the information you need to create an unforgettable meal. Immerse yourself in the traditions of French cuisine and savor the exceptional taste of Gigot de Sept Heures, accompanied by a symphony of flavors that will delight your palate.

Let's cook with our recipes!

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

ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)

Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, main course

Time 2h45m

Yield Six to eight servings

Number Of Ingredients 11

Ingredients

1 leg of lamb, 8 to 9 pounds
1 tablespoon corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried thyme
2 large cloves garlic, each cut into 16 slivers
2 onions, about 1/2 pound, cut crosswise in half
2 bay leaves
1 carrot, about 1/4 pound, trimmed, scraped and cut crosswise into 6 pieces
1 cup water
Flageolet beans in cream (see recipe), optional

Steps:

Preheat the oven to 425 degrees.
It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
Make 16 gashes in the flesh of the leg and insert the garlic slivers.
Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
Return the lamb to the pan, the thickest side up.
Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.

Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose a high-quality leg of lamb for the best results.
Use a large roasting pan that can accommodate the lamb without crowding.
Season the lamb generously with salt, pepper, and herbs before roasting.
Roast the lamb in a preheated oven at 325°F for 7 hours, or until the internal temperature reaches 145°F for medium-rare.
Let the lamb rest for at least 15 minutes before carving.
Serve the lamb with roasted vegetables, mashed potatoes, or your favorite sides.

Conclusion:

Gigot de sept heures is a classic French dish that is perfect for a special occasion. The lamb is slow-roasted until it is fall-off-the-bone tender and flavorful. With its rich, savory flavor and tender texture, this dish is sure to impress your guests.