I made that 7 hour lamb... (pictures)

18 years ago

Thanks to arley for posting the recipe!

Ready to go into the oven

and ready to eat--I added sliced roasted potatoes and steamed snap peas to dinner. The onions and garlic were delish, and the onions and garlic never quite made it to the plate!

Here is a link that might be useful: Arley's post

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Comments (12)

lyndaluu2
18 years ago
That is beautiful...I wish I could eat it off the page. LOL

Linda P
User
18 years ago
Slow roasted lamb is one of my favourite meals.

Sooz,it isn't even 8:00 AM here and you have my mouth watering for your delicious lamb dinner. Since there is just the two of us, and I don't like leftovers, a leg of lamb is too big for us so I usually just use lamb shanks.

Ann
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Thanks all! I meant to include the 7 Hour Lamb recipe with this post, but I forgot. Just in case someone doesn't knwo what I was refering to here is the recipe: Seven hour Lamb GIGOT DE SEPT HEURES From Les Halles and Anthony Bourdain 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sidesÂbut thatÂs not necessary.) Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste. That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Bon appetit!
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Oh that does sound good! I make Anthony Bourdains recipe at least once a couple of times a year which is similar. I will definitely make Inas beans the next time I do the 7 hour lamb, usually I do wide noodles a la boeuf bourgignon but the beans sound great. Thanks for sharing! Alexa PS here's Bourdain's version, I don't do the "caulk" thing. I think the Le Creuset seals well enough without it. GIGOT DE SEPT HEURES From Les Halles and Anthony Bourdain 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sides��"but that’s not necessary.) Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste. That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Bon appetit!
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scott55405
18 years ago
That looks fantastic!
fenworth
18 years ago
Gosh I wish I had seen this a few hours ago so we could have it tonight. Since we're between Infidel Easter (as my Greek uncle-in-law jokingly calls it) and Orthodox Easter, I'm all for overindulging in lamb this season...
fenworth
18 years ago
I couldn't stop thinking about it, so dinner's gonna be around 10pm! I just came back to ask if you used the shank end or the butt end, but I see it looks like you used boneless. The recipe didn't specify. I hope by bone-in butt end turns out ok. House smells great!
Carol Schmertzler Siegel
18 years ago
That looks great! We're having grilled lamb chops, I've never had lamb any other way, yours looks delicious, Sooz, I'm going to have to try it.
sooz
Original Author
18 years ago
I used a boneless leg of lamb from Costco-- it was a little under 6 pounds. The house smelled so good, just like you mentioned fenworth! It was all I could do to wait the 7 hours!

I'm so glad arly posted this recipe info!

Thanks for all the warm fuzzies, everyone!

Smiles,
Sooz
petaloid
18 years ago
Mmmmm ... it looks delicious (slurp!)
fenworth
18 years ago
Please be assured that the following comments are in NO WAY intended to be demeaning toward the recipe, Arley or Sooz. Obviously I F'd up one of the simpler recipes I've tried in a while.

But seriously, WTF. Out of the oven, cracked the seal, opened up the pot to find a shriveled up piece of meat with carrots, onions, garlic and bouquet garnit all charcoal black and indistinguishable from one another. I pried my leg of lamb from the pot, hacked off a few pieces and served over egg noodles. To my plate I added a ladle of lamb grease so the dry meat could slide down.

I did take a picture, but rather than take the time to upload it and post it I'll log onto work for a bit to pay for that $35 lamb. If I stay awake long enough to where I've billed enough to pay off my brand new $200 LC dutch oven I might just toss that, too, rather than chisel away at the coal.

LOL, all in good humor. But seriously, I have no idea where I went wrong. DW said it best: "At least the house smelled great all day."

Off to work...
sooz
Original Author
18 years ago
(((((fenworth)))))! I am so sorry your lamb didn't turn out the way you expected it! How disappointing and frustrating!

I didn't use a dough seal because the lid fit tightly and snugly. The lamb was very tender, and there was no charcoal on it.

The only things I can think of as far as troubleshooting are the accuracy of the oven, the size of the lamb, and the time it was cooked. Hey, since we only used a cup of wine, maybe this is a good time to finish off the bottle, huh?

I am so sorry you had a terrible experience!!!!
Sooz
arlinek
18 years ago
forgive me, also, but when I cook a boneless leg of lamb, I use an electric knife and have nice, even slices. Yet, yours looks more like "pulled pork" - why is that? Admittedly, I have not seen the recipe but I've never seen lamb presented this way and am curious as to why not in even slices, much like a boneless prime rib (only I like lamb cut in thinner slices)?
sooz
Original Author
18 years ago
Hi arlinek, the lamb is this way because the point of cooking it for 7 hours in this way was so that it would be so tender you could cut it with a spoon. I don't have an electric knife so wouldn't have been able to cut it anyway. The lamb fell apart as I took it out of my "dutch oven."

Hope this clears things up for ya!

I made that 7 hour lamb... (pictures)

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I made that 7 hour lamb... (pictures)

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