7h Cooked Easter Lamb
Le Gigot de 7 heures (7 hours cooked lamb): Seven hours! Really ?
The idea is that the leg of 7 hours cooked long … and slowly. For those who would not dare to engage in such cooking, do not panic, we can organize … Some put the leg of 7 hours to cook for lunch, others leave it at night to take it out of the oven the next day. Anyway, in the end, the leg of 7 hours will be tender. Tender to the point of being eaten by the spoon … Well, almost!
Ingredients: (For 10 people)
-1 leg of lamb of 2.5 kg
– 250 g of rind
– 200 g carrots
– 300 g of onion
– 500 g peeled tomatoes,
– seeded 1 bouquet garni (thyme, bay leaf, parsley, clove)
– 30 cl of beef broth
– 10 cl of olive oil
– 10 cl of cognac
– 50 cl of white wine
– Pepper & Salt
Step 1 Season the leg with salt and pepper and sauté in hot oil.
2nd step Line the bottom of a casserole (fat on the outside) with rinds. Add the leg of lamb, surround carrots, onions and tomatoes. Add remaining ingredients, salt and pepper.
Step 3 Cook for 7 hours in the oven at 120 ° C. Monitor the cooking and add water if necessary.
Step 4 Rectify the seasoning and serve with the spoon in the casserole (the special feature of this leg is to be melting to the point that it can be cut with a spoon).
