Seven Hour Leg of Lamb

Name: Seven Hour Leg of Lamb (Gigot de Xai a les Set Hores)
Yield: Serves 8 to 10
Cuisine: Spanish
Ingredients: 8 medium-size garlic cloves, crushed with a garlic press; 8 medium-size garlic cloves, crushed with a garlic press; 3 tablespoons Coarse salt (kosher or sea); 3 tablespoons Coarse salt (kosher or sea); 3 tablespoons Coarse salt (kosher or sea); 2 tablespoons cracked black pepper; ½ cup crumbled mixed dried herbs, such as rosemary, thyme, and mint; ½ cup crumbled mixed dried herbs, such as rosemary, thyme, and mint; ½ cup crumbled mixed dried herbs, such as rosemary, thyme, and mint; ½ cup crumbled mixed dried herbs, such as rosemary, thyme, and mint; Olive oil; 1 leg of lamb (7 to 8 pounds; see Note), trimmed of all but a thin layer of fat; 1 cup dry red or white wine; 1 cup dry red or white wine

Gigot de Xai a les Set Hores

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Who said that roast lamb must be rare? Mouthwatering recipes for slow-cooked lamb abound in the Mediterranean and are becoming increasingly popular in the States. Few, however, deliver the moist, you-can-eat-it-with-a-spoon meat of this one. The best slow-cooked lamb I’ve ever eaten was at Les Cols, a stunning restaurant in the Pyrenees where a space-age décor happily coexists with incredible neotraditional Catalan cooking. Fina Puigdevall, the chef-owner, cooks the lamb al vacio—vac

Ingredients

Europe
Spain
Main course
Mediterranean
Gluten-free

Ingredients

Method