Seven Hour Leg Of Lamb With Anchovy And Garlic Recipes

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SEVEN HOUR LEG OF LAMB



Seven Hour Leg of Lamb image

You've never had laydownandweepit'ssogood lamb til you've tried this..It's a Diane Holuigue recipe and is so good. Hope lamb's not too expensive where you are!

Provided by Aunty Dotty

Categories     Lamb/Sheep

Time 7h25m

Yield 6 serving(s)

Number Of Ingredients 8

2 -2 1/2 kg leg of lamb, saltbush reared if you can get it
2 tablespoons butter
3 tablespoons brandy or 3 tablespoons gin
40 garlic cloves, whole peeled
150 ml red wine
150 ml lamb stock or 150 ml chicken stock
4 sprigs fresh thyme
salt and pepper

Steps:

  • Heat a big stockpot full of water, when it boils plunge the lamb in, restore heat and simmer 15 minutes. Drain and pat dry.
  • In a deep pan or skillet, melt butter and brown lamb all over. Flambe with the brandy or gin and when the flame dies add the rest of the ingredients and season to taste.
  • Place a lid or cover on the dish and bake at 120C degrees for seven hours, turning twice.
  • Once cooked, use an eggflip as well as a fork or similar to lift out the lamb to a serving dish. The meat will be falling apart -- mmmm.
  • Puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).
  • Check the seasoning and serve in a small jug. This lamb needs lots of mash or bread or both to mop up the juices, as well as plenty of good red wine on the table.

Nutrition Facts : Calories 775.1, Fat 48.9, SaturatedFat 21.8, Cholesterol 233.5, Sodium 228.2, Carbohydrate 7.2, Fiber 0.4, Sugar 0.3, Protein 63.3

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

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

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