DE SEPT HEURES
recipe for Gigot de Sept Heures has been reproduced
courtesy of Natoora
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de Sept Heures (seven hour lamb) is a delicious, slow-cook
recipe for incredibly tender meat.
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
to make Gigot de Sept Heures
your oven to 200°C / Gas mark 6.
3 cloves and garlic and massage into the lamb with
a good amount of salt and freshly ground pepper.
in a large cast iron casserole dish and surround with
carrots, onion, tomatoes and the rest of the garlic.
over the olive oil and roast, uncovered for 30 minutes.
the temperature to 180°C / Gas mark 4 and roast
for a further 30 minutes.
the dish out of the oven and turn the temperature
down to 125°C while we work some magic with the
lamb . . .
the lamb to a plate.
the casserole dish, add the bouquet garni and red
to a boil over a medium heat and scrape up all the
lovely juices and carmelised bits from the bottom
of the pan.
the lamb back in the dish and cover with the lid or
to the oven and cook for a final 6 hours.
this cooking time, remove the dish again from the
oven and transfer the lamb to a chopping board, loosely
covered with foil.
away the herbs before blending the vegetables, wine
and lamb juices.
the lamb and serve with some of the sauce poured over.
with rosemary or thyme sprigs.
with creamy mashed potatoes and vegetables.
6 - 8
with permission of Natoora
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