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Lamb sept-heures
Lamb sept-heures
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Prep Time:
15 minutes
Cook Time:
460 minutes
Total Time:
475 minutes
Tender lamb dish with French flair.
Ingredients:
  • 2.5kg leg of lamb, excess fat trimmed
  • 2 brown onions, peeled, thickly sliced
  • 1 head garlic, broken into cloves, unpeeled
  • 2 bunches baby carrots, trimmed, scrubbed
  • 500ml (2 cups) white wine
  • 500ml (2 cups) chicken style liquid stock
  • 1/3 bunch fresh thyme
  • 4 dried bay leaves
Instructions:
  • In a large flameproof roasting pan, heat the oil over high heat. Season the lamb and cook for 8 minutes or until golden, turning as needed. Transfer the lamb to a plate. Add the onion to the pan and cook, stirring often, for 2 minutes until soft. Remove from heat.
  • Preheat the oven to 110°C. Place the lamb in a pan and surround it with garlic and carrots. Pour in the wine and stock, then add thyme and bay leaves. Cover the pan tightly with foil and bake for 7 hours, basting the lamb occasionally.
  • Place the lamb and carrots on a platter to keep warm. Remove and discard the thyme and bay leaves. Transfer the onion to a food processor, add garlic cloves (peeled), and blend until smooth. Remove any excess fat from the liquid.
  • Combine the flavorful onion mixture with the liquid and bring to a boil over medium-high heat. Let it simmer for 30 minutes or until it reduces by half. Enjoy with tender lamb and carrots.

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