Gigot De Sept Heures French Seven Hour Roast Lamb Recipes

GIGOT DE SEPT HEURES (7HR LEG OF LAMB)

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.

GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)

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.

AUVERGNESE SEVEN-HOUR LEG OF LAMB

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.