This comes from a French cookbook Chef's parents brought back for us from their trip to France a few years back. It's called Recipes frm the Chateaux of the Loire and is full of traditional French fare that makes me drool.
This lamb is officially called Le Gigot D'Agneau De Montgeoffroy - Montgeoffroy-style Leg of Lamb. It was apparently cooked for the Queen Mother in 1981, who then asked the chef to visit Windsor Castle to give her chefs the recipe. Once you've made this, you will understand. You will also find it hard to go back to a traditional roast leg of lamb...
Seven hour lamb
1 leg of lamb, about 2kg
few tblsp olive oil
2 carrots, sliced
2 onions, sliced
one bottle dry white wine
6-10 cloves of garlic, unpeeled
thyme
bay leaf
- place the lamb in a baking dish and brush with the oil
- add the vegetables and pour over the wine
- marinate for 24 hours, turning when you remember
- preheat oven to 120C
- put some oil in a baking dish and heat, brown the lamb all over
- pour over all the marinade and some stock until it comes half way up the lamb
- place in the oven on low heat and cook, without covering, for 7 hours
- Serve in its cooking tray.
The meat will just fall away from the bone - use two forks to break it up. Serve with some of the garlic and other marinade ingredients. Goes beautifully with the potato dauphinois and garlic green beans in my previous post.
Sunday, October 15, 2006
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11 comments:
What kind of stock? This sounds fabulous. Next time I have money for lamb, I'll try it.
I've come back to your blog to hunt down this fabulous lamb recipe, for Sunday lunch with friends. It always gets rave reviews.
I love your blog btw, it's great reading about how you're going with everything... and an interesting side-effect for me has been increased salivary-gland action and interest in food generally, from reading (and seeing) your cooking adventures.
My hazy newborn days are coming into sharper focus with your Grover updates. Erynn fed 3-hourly round the clock until she was about 14 weeks, with each feed taking 45-60 minutes, so I had a real [love]hate relationship with breastfeeding too.
If only bottles were as good for them as mummy's milk.
sorry, but how low is 'low' heat, in degrees Centigrade if you can (otherwise we will be eating lamb flavour 'crisps'!!)
Is the leg of lamb bone in or out and if out, is the roast rerolled? I am going to make this for guests tomorrow night. I take it you are Aussies. I live in Seattle, Washington, usa.
Anon - it's with the bone in - just one leg of lamb with the bone in.
The temp is 120C-150C, depending on your oven and if you're using fan-forced.
Julia - any kind of stock - chicken, beef, veal, even vegetable would be fine.
This recipe is so delicious !
You can also covert and cooking at 90°C.
Just another thing, It depend on oven, but sometimes you have to add water after some hours.
Peronnaly I add more carrots. But like that it is perfect too.
I try this one for Christmas day for 11 perons with a 3kg leg of lamp... With a red wine like Pomerol ;-)
Fabulous !
Used your recipe today and all present agreed it was the best roast lamb they had ever tasted. Thanks!
Hi, am I correct that temperature should be 120 Deg C for a fan forced oven?
Cheers
Stephen (Melbourne)
hey Stephen - yes - 120. But that is my oven which is a hot and fast Ilve. My last fan forced oven I would do on 150 for a couple of hours and then 120.
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