7-hour lamb: the best recipe Ingredients: 4- carrots - 2- onions (Lézignan-la-cèbe - Hérault) - 1 sprig of - "fresh" rosemary - Espelette pepper powder "Aoc" olive oil Moulin pepper salt - 1- leg of lamb weighing 1.8 to 2 kg - 3 cloves of - garlic 3 others in shirts - 4- shallots- 1 branch of celery- 2- cloves- 1- bouquet garni dry white wine “Table – Basic”.
Utensils: 1 casserole dish - 1 oven - 1 brush - 1 pitter
Total time:
8 h
Preparation:
1 h -
Cooking:
7 h
Phase 1
Brown the leg of lamb in an ovenproof casserole «Depreferably in Staub style cast iron” with olive oil, when it has a nice golden color sprinkle with Espelette pepper and freshly ground pepper and reserve the leg of lamb separately.
Phase 2
In the casserole put the onions cut into large wedges, the chopped shallots and the cloves, brown (7-8 minutes) then add the carrots (cut into large chunks), salt (barely) and freshly ground pepper.
Phase 3
After 5 minutes on high heat, add 50 cl of white wine, lower the heat, cover and leave for another 5 minutes.
Phase 4
Put the leg of lamb in the casserole, the celery stalk, the bouquet
Phase 5
garnish and sprinkle the leg of lamb with 10 cl of water, cover and put in the oven (preheated beforehand) at 120°C (thermostat 4) for 7 hours.
Phase 6
Water from time to time (2 hours, cooking juice).
Phase 7
I hardly add any salt during cooking, I do it at the end
Phase 8
or to the service to avoid ssqueeze out the juice from the leg of lamb while cooking.
Phase 9
That’s it, it’s ready.
Phase 10
Enjoy your meal.
Utensils: 1 casserole dish - 1 oven - 1 brush - 1 pitter
Total time:
8 h
Preparation:
1 h -
Cooking:
7 h
Phase 1
Brown the leg of lamb in an ovenproof casserole «Depreferably in Staub style cast iron” with olive oil, when it has a nice golden color sprinkle with Espelette pepper and freshly ground pepper and reserve the leg of lamb separately.
Phase 2
In the casserole put the onions cut into large wedges, the chopped shallots and the cloves, brown (7-8 minutes) then add the carrots (cut into large chunks), salt (barely) and freshly ground pepper.
Phase 3
After 5 minutes on high heat, add 50 cl of white wine, lower the heat, cover and leave for another 5 minutes.
Phase 4
Put the leg of lamb in the casserole, the celery stalk, the bouquet
Phase 5
garnish and sprinkle the leg of lamb with 10 cl of water, cover and put in the oven (preheated beforehand) at 120°C (thermostat 4) for 7 hours.
Phase 6
Water from time to time (2 hours, cooking juice).
Phase 7
I hardly add any salt during cooking, I do it at the end
Phase 8
or to the service to avoid ssqueeze out the juice from the leg of lamb while cooking.
Phase 9
That’s it, it’s ready.
Phase 10
Enjoy your meal.