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natooraThis recipe for Gigot de Sept Heures has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

Gigot de Sept HeuresGigot de Sept Heures (seven hour lamb) is a delicious, slow-cook recipe for incredibly tender meat.

Ingredients for Gigot de Sept Heures

3kg leg of lamb with bone
8 cloves of garlic, peeled
60 ml olive oil
3 large carrots, peeled, cut in chunks
2 medium yellow onions, peeled, quartered
2 tomatoes, peeled, seeded, quartered
1 bouquet garni
240 ml red wine
Salt and freshly ground black pepper
Fresh thyme and rosemary sprigs

How to make Gigot de Sept Heures

  • Preheat your oven to 200°C / Gas mark 6.
  • Crush 3 cloves and garlic and massage into the lamb with a good amount of salt and freshly ground pepper.
  • Put in a large cast iron casserole dish and surround with carrots, onion, tomatoes and the rest of the garlic.
  • Drizzle over the olive oil and roast, uncovered for 30 minutes.
  • Reduce the temperature to 180°C / Gas mark 4 and roast for a further 30 minutes.
  • Take the dish out of the oven and turn the temperature down to 125°C while we work some magic with the lamb . . .
  • Transfer the lamb to a plate.
  • In the casserole dish, add the bouquet garni and red wine.
  • Bring to a boil over a medium heat and scrape up all the lovely juices and carmelised bits from the bottom of the pan.
  • Put the lamb back in the dish and cover with the lid or alumium foil.
  • Return to the oven and cook for a final 6 hours.
  • After this cooking time, remove the dish again from the oven and transfer the lamb to a chopping board, loosely covered with foil.
  • Throw away the herbs before blending the vegetables, wine and lamb juices.
  • Slice the lamb and serve with some of the sauce poured over.
  • Garnish with rosemary or thyme sprigs.
  • Serve with creamy mashed potatoes and vegetables.

Serves 6 - 8

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Published with permission of Natoora

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