Seven hour lamb

The jig is up on the roast in our house. Sure, you can get it in the oven early but it’s all the fiddly bits at the end that need to be done as the crescendo of daily domestic life hits its peak that has relegated the standard roast to the dustbin of my meal idea rotation.

But this, this is good. Sublime even. 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.

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
  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 over heat and brown the lamb all over
  6. Pour over all the marinade and some stock (I have used vegetable, chicken and beef in the past, chicken is my preference) until it comes half way up the lamb
  7. Place in the oven 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 and turn it to get the juices and marinade ingredients mixed through.

Delicious with a simple green salad tossed in some olive oil and balsamic vinegar or lemon juice, salt and pepper. If you have the time, the energy and the inclination it is sensational with potato dauphinois and garlic green beans.

* When I made this on Saturday I hadn’t done this, I just started at point 5. It was still sensational.