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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

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 is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 425º 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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