Gigot de Sept Heures (Seven Hour Lamb)

[FryBoy]

Anthony Bourdain includes a recipe in his great Les Hales Cookbook for Gigot de Sept Heures -- a leg of lamb that's baked in a sealed Dutch oven for seven hours. It's described as so tender that you can eat it with a spoon, which leads to another French name for the dish, Gigot à la Cuiller (spoon).

I was telling someone about it and was too lazy to copy the recipe from the book, so I Googled it and found a wonderful blog, Je Mange la Ville (I Eat the City, apparently meaning Portland, Oregon). It describes making Gigot de Sept Heures, and includes Bourdain's recipe and some great photos. I was so impressed with it, I though I should share it with you guys. Here's the link to the recipe and photos: CLICK ME

 

[lilylove]

Lamb is so dang good!! I'm going to book mark this for sure! I do just happen to have a two legs of lamb in the freezer!!!

 

[QSis]

That looks wonderful, Doug!

I have grown to like my lamb more rare, but I love the idea of "Just grout it and forget it!" (my words). As long as it's moist, I will love it, and how could it not be?

I had the "Les Halles" cookbook, but gave it to a good friend, who is also a foodie. We may make this together.

Lee

 

[FryBoy]

I like lamb on the rare side, too, but it really does transform into something else that's equally wonderful when it's cooked like this.

 

[Fisher's Mom]

Ooooh, thanks FryBoy. I've been wanting to try making lamb for quite a while now and this looks like it would be perfect.

 

[PieSusan]

C'est formidable, n'est-ce pas!!!