Auvergnese Seven Hour Leg Of Lamb Recipes

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.

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.

GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)

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

Ingredients

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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