7-hour leg of lamb: the essential recipe Ingredients: 200 g of carrot - 300 g of - onion - 30 cl of - beef broth - 10 cl of - olive oil - 10 cl of - cognac pepper salt - 1 - 2.5 kg leg of lamb - 250 g of - rind - 500 g of - peeled, seeded tomatoes - 1 - bouquet garni (thyme, bay leaf, parsley, cloves) - 50 cl of white wine.
Utensils: 1 frying pan - 1 casserole dish - 1 oven - 1 kitchen knife -
Total time:
8 h
Preparation:
1 h -
Cooking:
7 h
Phase 1
Salt and pepper the leg of lamb, brown it in hot oil.
Phase 2
Line the bottom of a casserole dish with rinds (fat side out). Place the leg of lamb on it, surround with the carrots, onions and tomatoes. Add the rest of the ingredients, salt and pepper.
Phase 3
Cook for 7 hours in the oven at 170°C (thermostat 5-6).
Phase 4
Editor's note: cooking at 120°C is more appropriate. Monitor the cooking and add water if necessary.
Phase 5
Adjust the seasoning and serve with a spoon in the casserole dish (the particularity of this leg of lamb is that it is so tender that it can be cut with a spoon).
Utensils: 1 frying pan - 1 casserole dish - 1 oven - 1 kitchen knife -
Total time:
8 h
Preparation:
1 h -
Cooking:
7 h
Phase 1
Salt and pepper the leg of lamb, brown it in hot oil.
Phase 2
Line the bottom of a casserole dish with rinds (fat side out). Place the leg of lamb on it, surround with the carrots, onions and tomatoes. Add the rest of the ingredients, salt and pepper.
Phase 3
Cook for 7 hours in the oven at 170°C (thermostat 5-6).
Phase 4
Editor's note: cooking at 120°C is more appropriate. Monitor the cooking and add water if necessary.
Phase 5
Adjust the seasoning and serve with a spoon in the casserole dish (the particularity of this leg of lamb is that it is so tender that it can be cut with a spoon).