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  • Gigot De Sept Heures (7 Hour Leg Of Lamb)

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    Gigot De Sept Heures (7 Hour Leg Of Lamb)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. Sweet Butter
    • 1 Tbsp. Peanut Oil
    • 2 x Onions, Sliced
    • 2 x Carrots, Sliced
    • 1 x 5-6 Lb Leg Of Lamb, All Excess Fat Removed
    • 4 c. White Wine
    • 2 x Cloves Garlic, Minced
    • 2 Tbsp. Tomato Paste Salt Black Pepper, Grnd

    Directions

    1. Heat the butter and oil in a a heavy, oval, enameled cast iron casserole.
    2. Saute/fry the onions and carrots till the onions are transparent but not browned. Remove the vegetables. Set aside. Brown the meat on all sides.
    3. Draw the fat off with a basting bulb. Return the vegetables to the casserole. Pour in sufficient wine to reach halfway up the sides of the lamb.
    4. Add in the garlic, tomato paste and a little salt and pepper. Cover tightly.
    5. Keep at a very low simmer for 5 to 6 hrs, turning the lamb several times during cooking. Add in more wine if needed. Transfer the lamb to a serving dish. Keep hot. Strain the juices. Let rest for a few min. Skim off any fat. Adjust seasonings. Serve the lamb with the juices in a gravy boat. Chuck Williams

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