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Gigot de sept heures
Seven-hour braised lamb
Gigot de sept heures: leg of lamb braised for seven hours with garlic, white wine and vegetables until spoon-tender
This is the slow Sunday gigot of the French countryside, set in a low oven after breakfast and eaten at the family lunch or supper, especially in winter and at Easter. The leg of lamb is browned, then braised so long with whole garlic heads, onions, carrots and white wine that the meat is served with a spoon rather than a knife, and the garlic melts into the sauce. Serve with white beans, mashed potatoes or simply crusty bread. It cooks with wine; for an alcohol-free version use the same amount of extra stock with a tablespoon of cider vinegar. The usual mistake is a lid that does not fit, so the liquid escapes and the meat dries; seal it with foil under the lid. Chef's tip: turn the leg every two hours and baste it, so the top never dries above the liquid.
- Total time
- 460 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 5 ½ lb leg of lamb on the bone
- 2 tsp salt
- 1 tsp black pepperfreshly ground
- 3 tbsp olive oil
- 3 onionsquartered
- 4 carrotscut in large chunks
- 3 whole garlic headshalved across
- 1 tbsp tomato purée
- 2 cups dry white wineor more stock plus 1 tbsp cider vinegar
- 2 cups chicken stock
- 6 sprigs fresh thyme
- 2 tbsp chopped parsley (optional)to serve
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Method
0/9 doneStep 1: Heat the oven to 275°F (fan 225°F). Pat the 5 ½ lb leg of lamb on the bone dry and rub it all over with 2 tsp salt and 1 tsp black pepper.
5 minStep 2: Heat the 3 tbsp olive oil in a heavy casserole that just fits the leg, over a medium-high heat. Brown the lamb on all sides for 12–15 minutes until deep golden, then lift it out.
15 minStep 3: Lower the heat, add the 3 onions and 4 carrots and cook for 5 minutes. Stir in the 1 tbsp tomato purée for 1 minute.
6 minStep 4: Pour in the 2 cups dry white wine and let it bubble for 3 minutes, scraping up the browned bits. Add the 2 cups chicken stock, 6 sprigs fresh thyme, 3 bay leaves and the 3 whole garlic heads, cut side down.
4 minStep 5: Return the lamb. The liquid should come about a third of the way up the meat. Bring to a simmer, cover with foil and then the lid to seal it well.
5 minStep 6: Braise in the oven for 7 hours, turning and basting the leg every 2 hours. If the liquid ever drops below a few centimetres, add a splash of water.
420 minStep 7: The lamb is ready when the meat slides off the bone and you can pull it apart with a spoon.
Step 8: Lift out the lamb and rest it on a warm dish. Skim the fat from the juices, squeeze the soft garlic out of the skins into the sauce and stir. Boil for 5 minutes if it is thin.
8 minStep 9: Serve the lamb in spoonfuls with the vegetables and sauce, scattered with 2 tbsp chopped parsley if you like.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 55 g
- Carbs
- 9 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gigot de sept heures take?
- About 460 minutes in total: 25 minutes to prepare and 435 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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