Seven o’clock leg

Recipe: Seven hour leg

Recipe Seven-hour leg of lamb, here is a recipe that cooks for a long time in your oven, it simmers and this confit gently in the sauce and vegetables. Leg of seven hours or also leg with a spoon, it is named thus, indeed once the cooking is finished, the piece of lamb is confit and must be cut with a spoon. Once you have tested this cooking method you will not be able to change any more, everyone will love this leg of lamb, even the most recalcitrant. Seven o’clock leg, a beautiful piece for a day of celebration.

Recipe ingredients

  • Seven-hour lamb recipe for 8 people:
  • 1 leg of at least 2.5 kg
  • ½ calf’s foot
  • 250 g smoked bacon
  • 5 cl of armagnac
  • 200 bacon rinds
  • 6 carrots
  • 6 tomatoes
  • 2 shallots
  • 3 onions
  • 1.5l broth (beef and vegetables)
  • 150 g of bard
  • 1 garnished bouquet
  • 2 teaspoons of soy sauce
  • 3 teaspoons of balsamic vinegar
  • 3 teaspoons of cognac
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon of green anise
  • 2 teaspoons of coarse salt

Instructions

  1. Bone and tie the leg of lamb, prick it with garlic.
  2. In the casserole dish, brown the leg of lamb sprinkled with oregano and the strips of bacon.
  3. Flambé with Armagnac
  4. Add the carrots in sections, onions, shallots.
  5. Leave to color a little.
  6. Add the broth (two-thirds of the casserole dish) and bring to a boil.
  7. Add the large diced tomatoes, calf’s trotters and the bouquet garni.
  8. Cover with the bard so that the meat is well protected
  9. Bake at 140 ° for 1 hour 30 minutes then at 120 ° for 5 or 6 hours.
  10. Check the amount of broth and if necessary add more.
  11. Serve with mashed potatoes (classic, vitelotte or sweet potatoes)

Preparation time: 10 minutes
Cooking time: 7 hour (s)
Number of people: 8
4 star rating: 1 review


What wine to drink with: Seven o’clock leg

My favorite wine for this recipe: Pauillac (Red), (Grapes: Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot)

Temperature : between 14 ° and 15 °

Thanks to Catherine from Château de Roche for this recipe

Prepare the leg Sear the leg Grill on all sides Add the vegetables Cover with bard Cooked leg Cut out, it is candied On plate

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