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GIGOT DE SEPT HEURES RECIPE

natooraThis recipe for Gigot de Sept Heures has been reproduced courtesy of Natoora - www.natoora.co.uk

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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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