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Pat's Gigot d'Agneau a la Sept Heures Recipe

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This recipe for Pat's Gigot d'Agneau a la Sept Heures, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bridget Clark-Bardach
Added: Wednesday, May 16, 2007


6 medium onions quartered
6 carrots peeled quartered
1 whole head of garlic cloves peeled & halved
6 bay leaves
1 bunch fresh thyme
1 leg of lamb 6-7 lbs
salt &pepper
2 bottles dry white wine
5 tomatoes,peeled cored seeded chopped
3-4 boiling potatoes peeled & quartered or couscous

Preheat oven to 425 Layer onions,carrots,garlic,bay leaves & thyme on bottom of non-reactive roaster.Place lamb on top & roast un covered for 30 minutes. Remove & saeson with salt (I like sea salt) and pepper.
Place roaster on top of stove & slowly pour wine over the lamb cover and bring to boil (let fumes out several times). Return roaster, covered to oven & roastuntil meat is tender sill juicy & falling off the bone (could be another 4-5 add'l hous but check it)reducing heat if meat burns or too much evaportion.1hour before seving,bury potatoes-tomatoes in liquid. cover & cook 1 more hour




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