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.
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Mk Razu Vai
[email protected]The lamb was tender and flavorful. The sauce was a bit too sweet for my taste.
Trust Scott
[email protected]This recipe was a bit too complicated for me. I would recommend it to experienced cooks only.
kinley phurba
[email protected]The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe.
Cess Bae
[email protected]This recipe was easy to follow and the lamb turned out great. I would definitely make it again.
Latoya Reed
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the lamb and the sauce.
Rahid Rahid
[email protected]This recipe is a great way to use up leftover lamb. The lamb was tender and flavorful.
Christel Blankenfeld
[email protected]The lamb was a bit dry, but the sauce was delicious. I would recommend cooking the lamb for a shorter amount of time.
Jann Raza
[email protected]This recipe was a bit bland for my taste. I would recommend adding more herbs and spices.
Sanju Sanju
[email protected]I made this recipe for my family and they all loved it. The lamb was so tender and the sauce was perfect.
Oluwaseun Friday
[email protected]The lamb was cooked to perfection and the sauce was to die for. This recipe is a winner!
Frosty gaming 12
[email protected]This recipe was a bit too complicated for me. I would recommend it to experienced cooks only.
Secret Guy
[email protected]The lamb was fall-apart tender and the sauce was rich and flavorful. I would definitely make this again.
Bkash Biswas
[email protected]This recipe is a great way to impress your guests. The lamb is always a hit.
Omkar Chaudhary
[email protected]I followed the recipe exactly and the lamb was tough and overcooked. I would not recommend this recipe.
Willie Waring
[email protected]The lamb was cooked perfectly and the sauce was divine. This recipe is a must-try for any lamb lover.
Frank Ananne
[email protected]This recipe was easy to follow and the lamb turned out great! I would definitely recommend it.
Team feroce prods Team feroce prods
[email protected]The lamb was a bit dry, but the sauce was delicious. I would recommend using a different cut of lamb next time.
Alisa Aabish Diry
[email protected]This recipe is a keeper! The lamb was perfectly cooked and the sauce was amazing. I will definitely be making this again.
Fateme
[email protected]This lamb roast was fall-off-the-bone tender and incredibly flavorful. The slow cooking process really allowed the meat to absorb all of the delicious herbs and spices.