You are reading a single comment by @christofk and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@christofk
Currently in the oven... but with a 2.3 kg leg
Seven-hour leg of lamb.
Alain Ducasse way.
There are few recipes that can celebrate a high quality lamb.
This one realy respect the animal and the producer.
Enjoy it!
Ingredients :
1 leg of lamb weighing about 1.2-1.4kg.
16 garlic cloves.
1 onion.
1 huge carrot.
2 turnips.
Olive oil.
10 cl dry white wine.
25cl brown stock.
1 thyme sprig.
1 bay leaf.
A large pig rind, the size of the lamb leg.
300g flour.
10cl water (more or less).
1 egg.
Directions :
Sprinkle the lamb with salt and pepper. Leave the meat out of the refrigerator to come up to room temperature for about 1 hour. Preheat oven to 120°C (250°F).
Make a dough (« pâte morte »): Put the flour in a bowl, mix with the egg and water. Knead well. If necessary add more flour so that the dough does not stick to fingers. Place in the fridge for an hour. The dough will seal the lid of the casserole. This allows the juice does not evaporate during cooking.
Peel, wash and cut into cube turnips and carrots (do not peel the garlic cloves). Slice the onion.
Colour the lamb all over by gently searing with a little olive oil.
Remove the lamb, sweat the vegetables in the fat.
Pour the white wine. Slowly reduce until the liquid has evaporated.
Place the lamb on vegetables, round side towards the top. put thyme and bay leaf over the meat. Drape with the pig rind.
Pour the brown stock and heat to boiling, then stop cooking.
Put the dough around the casserole edges, place the lid on. Everything must be PERFECTLY SEALED, it’s EXTREMELY IMPORTANT – the success of the gigot de sept heures DEPENDS depends on it !!!!
Cook at low temperature (120°C / 250°F) in oven during seven-hours.
Remove the casserole from oven, break the dough and remove the lid. Discard pig rind and gently retrieve the lamb leg. Place the meat in a dish, collect garlic cloves, reserve them warm with the lamb.
Crush the topping into a strainer to extract all the juice. Make greatly reduce the sauce in a saucepan.
Serve hot, with a gratin or mashed potatoes.