Best 3 Gigot De Sept Heures French Seven Hour Roast Lamb Recipes
Prepare to embark on a culinary journey of pure delight with the Gigot de Sept Heures, also known as French seven-hour roast lamb. This delectable dish, a French classic, promises an extraordinary taste experience with its incredibly tender lamb meat that literally falls off the bone. Its name, meaning "seven-hour lamb," aptly describes the cooking technique that requires slow roasting for several hours, resulting in a symphony of flavors and textures. As you read through this article, you'll discover the secrets behind this remarkable dish, including a step-by-step guide to help you recreate this masterpiece in your own kitchen.
Let's cook with our recipes!
GIGOT DE SEPT HEURES (7HR LEG OF LAMB)
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
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
GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)
I love Anthony Bourdains attitude towards life and food so was over the moon when my husband bought me his "Les Halles Cookbook". This recipe is FANTASTIC! I never cook roast lamb in any other way since finding this. I do follow his ingredients but just cook it in a normal roasting pan with a well fitting lid, (although sometimes I only cook it for 5 or 6 hours, its still meltingly tender by then) then make a gravy from the strained cooking juices. If I'm using half a lamb a generally halve all the ingredients except the wine! Wonderful served with French creamed cabbage, glazed carrots and dauphinois potatoes.
Provided by Lou van
Categories Lamb/Sheep
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 11
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
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Provided by Patricia Wells
Categories dinner, main course
Time 3h45m
Yield Eight servings
Number Of Ingredients 10
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.
Tips:
- Use a high-quality cut of lamb, such as a leg of lamb or a shoulder roast. This will ensure that the meat is tender and flavorful.
- Marinate the lamb overnight in a mixture of garlic, olive oil, and herbs. This will help to tenderize the meat and infuse it with flavor.
- Sear the lamb on all sides before roasting it. This will help to develop a nice crust on the outside of the meat.
- Roast the lamb in a low oven for several hours. This will help to cook the meat evenly and prevent it from drying out.
- Let the lamb rest for 15-20 minutes before carving it. This will allow the juices to redistribute throughout the meat.
Conclusion:
Gigot de sept heures is a classic French dish that is perfect for a special occasion. The lamb is cooked slowly and gently, resulting in a tender and flavorful dish. With careful preparation and attention to detail, you can easily recreate this delicious dish at home.
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