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Stéphane Reynaud

Gigot de 7 heures

7-Hour Roast Lamb

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      8 hr

Appears in
Rôtis: Roasts for Every Day of the Week
Rôtis

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 1 leg of lamb
  • 2 tablespoons olive oil
  • 5 French shallots, peeled

Method

Preheat the oven to 120°C (235°F/Gas ½).

Heat the olive oil in a flameproof roasting tin. Add the leg of lamb and brown on all sides over high heat.

Arrange the shallots, garlic, rosemary and thyme around the lamb. Pour over the white wine, then

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