Seven-hour leg of lamb

Name: Seven-hour leg of lamb
Yield: Serves 6
Cuisine: French
Ingredients: 4 carrots, sliced; 8 garlic cloves, peeled but left whole; 1 large leg of lamb, about 3 kg; 300 ml stock; 300 ml white wine; 2 tbsp Armagnac, to finish; 4 onions, sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Of all the recipes I created during my time at BBC Good Food magazine, this is the one that most people seem to remember. It is in fact an old French favourite, sometimes called gigot à la cuillère (lamb with a spoon) because it is so meltingly tender.

Ingredients

1 large leg of lamb, about 3 kg
4 onions, sliced
4

Europe
France
Main course
Mediterranean
Gluten-free

Method

Season the lamb and heat the braising pan on the hob. Brown the lamb on all sides thoroughly, so it is nicely scorched - about 10 minutes. It will not brown during braising, so this is your only chance. Lamb varies, so add a little oil if the pan seems dry, and pour away most of the fat if a lot has collected in the pan during the browning.

Lift out the lamb and set aside. Add the onion