Recipe: Leg of Lamb 7 Hours

Name: Gigot de 7 heures
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 10 portions
Ingredients: Gigot de 7 heures pour 8 à 10 personnes :1 gros gigot de 3 kg dont vous aurez fait retirer l'os central par votre boucher (garder cet os cassé en 2); 4 bandes de lard fines; 3 oignons jaunes épluchés et taillés en gros cubes (mirepoix); 3 belles carottes de sable épluchées et taillées en gros cubes (mirepoix); un peu de fleur de thym; une feuille de laurier; 50 g de cèpes secs écrasés; 2 clous de girofle écrasés; un peu de persil simple; 2 dl de vin blanc sec; 2 dl de bouillon de bœuf préparé; 1 cuiller à soupe de graisse de canard (ou d'oie); sel poivre du moulin; Pour la farce intérieure :150 g de lard gras coupé en petits dés; 1 petite gousse d'ail dégermée et écrasée; 150 g de jambon blanc fermier coupé en petits dés; 4 filets d'anchois salés coupés en petits dés; 6 cornichons coupés en petits dés; 30 g de truffes (pas obligatoire); sel (pas trop) et poivre du moulin; Pour le Lut; 50 g de farine mouillée avec 1 à 2 cuillers d'eau mélangée et un peu de gros sel pour confectionner une pâte épaisse que vous mettrez autour de la terrine pour une parfaite fermeture.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (90 reviews) Meat

Prep 45 min

Cook 240 min

Total 4h45

Servings 10 serv.

The seven-hour leg of lamb is also called Leg of Lamb Brayaude, the 1st recipe for this dish was published in the collection of Cuisinier Durand in 1830

Ingredients for 10 servings

7-hour leg of lamb for 8 to 10 people:

1 large leg of lamb of 3 kg with the central bone removed by your butcher (keep this bone broken in 2)
4 thin strips of bacon
3 yellow onions peeled and cut into large cubes (mirepoix)
3 beautiful sand carrots peeled and cut into large cubes (mirepoix)
a little thyme flowers
1 bay leaf
50 g dried porcini mushrooms crushed
2 cloves crushed
a little parsley
2 dl dry white wine
2 dl prepared beef broth
1 tablespoon duck (or goose) fat
salt and ground pepper

For the inner stuffing:

150 g fatty bacon cut into small dice
1 small garlic clove degerminated and crushed
150 g farmhouse ham cut into small dice
4 salted anchovy fillets cut into small dice
6 gherkins cut into small dice
30 g truffles (optional)
salt (not too much) and ground pepper
For the seal
50 g flour moistened with 1 to 2 tablespoons of water mixed and a little coarse salt to make a thick paste that you will put around the terrine for a perfect seal.

Step-by-step directions

1 In a calotte, mix all the elements of the stuffing then put this mixture inside your leg of lamb and tie well so nothing escapes during cooking then brown it quickly in duck fat on all sides.

2 Preheat your oven to 120°(th 4). At the bottom of a large cocotte style le creuset, put the four strips of bacon and the leg of lamb bone broken wrapped in a small clean white cloth (to avoid finding small pieces in the garnish). place the leg of lamb on top, salt and pepper, then add the onions and carrots around it as well as the powder of cloves, parsley, thyme and bay leaf and dried porcini if you have any.

3 moisten with white wine and beef broth, bring to a boil and season very lightly.

4 Put the lid on your cocotte and seal hermetically with the seal (flour-based paste) all around then place the whole thing in the oven.
For cooking Here is my suggestion: the evening before, put your terrine in the oven at 6 PM and program it until midnight, but leave the terrine untouched until the next day, this way, you will obtain a