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Seven Hour Lamb


Serves: 8-10

This is a classic French recipe in which the lamb is cooked for such a long time at such a low-temperature, it can be eaten with a spoon, hence the name “gigot à la cuillère.” I love to prepare the dish a day in advance to allow the flavors to grow.

Use either a roasting pan covered with foil, or a Dutch oven that will go under the broiler.

Accompaniments: wide noodles.


Step 1

Heat the broiler to high.

Step 2

Make sure the lamb is totally trimmed of the “fell,” the outer thin, papery covering. Trim away much of the fat as well. Place the lamb in a deep roasting pan and broil for 8 to 10 minutes, or until it is browning. Turn the lamb and repeat the process on the other side. Remove the lamb from the oven and reduce the heat to 275ºF.

Step 3

Transfer the lamb to a plate and pour off as much of the fat as you can without losing the lovely browned bits in the bottom of the pan. Place the roasting pan over one or two burners and add the wine. Boil the wine until it is reduced to about half, about 3 to 4 minutes. Add the broth, tomatoes, garlic, thyme, and bay leaf and bring to a full boil.

Step 4

. Place the lamb in the pan, scatter the shallots, carrots, and parsnips around the meat, and bring the liquid back to a rolling boil. Cover the roasting pan with heavy-duty foil to seal it. Place the pan on a rack on the lower third of the oven. Braise the lamb for 6 to 7 hours, gently turning the meat ever 2 hours, until the meat is butter-tender and falling off the bone. You really want the lamb to cook very, very slowly.

Step 5

Transfer the lamb and vegetables to a platter with a slotted spoon. Don’t worry if the meat is falling off the bone. Cover the platter with foil to keep everything warm and pour the pan juices into a fat separator. Season the pan juices with salt and pepper to taste, and serve the lamb and vegetables on a bed of wide noodles with the warm pan juices ladled over and a sprinkling of chopped fresh parsley and grated lemon rind.

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Ingredients

  • 1x 6-8 pounds bone-in leg of lamb
  • salt and freshly ground pepper
  • 1 1/4 cups dry white wine or dry white vermouth
  • 4 cups beef, lamb, or chicken broth
  • 1x 14.5 ounce can crushed fire-roasted tomatoes, including liquid
  • 12 cloves garlic, peeled
  • 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme, crumbled
  • 1 bay leaf
  • 12 shallots, peeled (and if they are large, halved)
  • 6 medium-size carrots, peeled and cut into sticks
  • 4 medium-size parsnips, peeled and cut into sticks
  • Garnish: freshly chopped parsley and freshly grated lemon rind

Ready In

465 min

Difficulty

Medium

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