Gigot De Sept Heures Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Unsalted butter,
4 cup: White wine,
1 tbsp: Peanut oil,
2 centiliter: Garlic, chopped
2: Onions, sliced
2 tbsp: Tomato paste,
2: Carrots, sliced
Salt,
5 Leg: of lamb, trimmed of fat
Black pepper, ground
Directions:
Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Heat the butter and
oil in a a heavy, oval, enameled cast iron casserole. Saute the
onions and carrots until the onions are transparent but not brown
Remove the vegetables. Set aside. Brown the meat on all sides. Draw
the fat off with a basting bulb. Return the vegetables to the
casserole. Pour in enough wine to reach halfway up the sides of the
lamb. Add the garlic, tomato paste and a little salt and pepper.
Cover tightly. Keep at a very low simmer for 5 to 6 hours, turning
the lamb several times during cooking. Add more wine if needed.
Transfer the lamb to a serving dish. Keep warm. Strain the juices.
Let rest for a few minutes. Skim off any fat. Adjust seasonings.
Serve the lamb with the juices in a gravy boat.
Yields 6 Servings
Source from luhu.jp
oil in a a heavy, oval, enameled cast iron casserole. Saute the
onions and carrots until the onions are transparent but not brown
Remove the vegetables. Set aside. Brown the meat on all sides. Draw
the fat off with a basting bulb. Return the vegetables to the
casserole. Pour in enough wine to reach halfway up the sides of the
lamb. Add the garlic, tomato paste and a little salt and pepper.
Cover tightly. Keep at a very low simmer for 5 to 6 hours, turning
the lamb several times during cooking. Add more wine if needed.
Transfer the lamb to a serving dish. Keep warm. Strain the juices.
Let rest for a few minutes. Skim off any fat. Adjust seasonings.
Serve the lamb with the juices in a gravy boat.
Yields 6 Servings
Source from luhu.jp
Tags
Other meat