Gigot d’agneau braisé 7 heures

Name: Gigot d’agneau braisé 7 heures
Yield: Serves 8
Cuisine: French
Ingredients: 50 g (1¾ oz/5 tbsp) duck fat or 50 ml (3 tbsp) vegetable oil; 100 g (3½ oz/⅓ cup) garlic cloves, tied in a muslin (cheesecloth) bag; salt and pepper; 1 bouquet garni; 1 × 750ml (1¼ pints/3 cups) bottle of dry white wine; 300 g (11 oz/1⅓ cups) carrots, roughly chopped; 500 g (1 lb 2 oz/2½ cups) onion, roughly chopped; 1 × 3 kg (6½ lb) leg of lamb, on the bone; crusty bread; steamed green beans

7-hour braised leg of lamb

Preparation info

Serves
8

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

This lamb is so soft you can serve it with a spoon. Put it in the middle of the table and let your guests help themselves.

Ingredients

50 g (1¾ oz/5 tbsp) duck fat or 50 ml<

Europe
France
Stew
Mediterranean

Method

Heat the oven to 130°C (250°F/Gas ½).

Heat the duck fat in a large casserole (Dutch oven). Season the lamb all over. When the fat is hot, add the lamb and seal the meat all over, until golden brown. Remove the lamb, add the carrot and sweat gently for 5 minutes, then add the on