THE seven hour roast lamb

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 roast 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
  1. Place the lamb in a baking dish and brush with the oil
  2. add the vegetables and pour over the wine
  3. marinate for 24 hours, turning when you remember
  4. preheat oven to 120C
  5. put some oil in a baking dish and heat, brown the lamb all over
  6. pour over all the marinade and some stock until it comes half way up the lamb
  7. place in the oven on low heat and cook, without covering, for 7 hours
  8. 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.

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