Gigot De Sept Heures French Seven Hour Roast Lamb
Transform your dining experience with *Gigot De Sept Heures*, or French Seven-Hour Roast Lamb—a timeless classic of French cuisine. This indulgent dish features a bone-in leg of lamb slow-cooked to perfection, yielding fall-off-the-bone tenderness that melts in your mouth. Bathed in a rich medley of garlic, onions, carrots, celery, and fragrant herbs like thyme and rosemary, the lamb develops a deeply flavorful, aromatic braise enhanced with dry white wine and a velvety stock-based sauce. Cooked in a low-temperature oven for seven hours, this recipe is the epitome of patience and reward, creating a luxurious centerpiece perfect for entertaining or special occasions. Serve with creamy mashed potatoes or rustic roasted vegetables for an unforgettable meal steeped in French culinary tradition. Keywords: Seven-Hour Roast Lamb, Gigot De Sept Heures, French slow-cooked lamb recipe, braised lamb, elegant dinner recipes.
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) leg of lamb (bone-in)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 pieces (peeled and left whole) garlic cloves
- 2 pieces (medium-sized, sliced into rings) onions
- 3 pieces (peeled and chopped into chunks) carrots
- 2 pieces (chopped into chunks) celery stalks
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 sprigs fresh parsley
- 2 pieces bay leaves
- 1 cup dry white wine
- 2 cups (low sodium) chicken or beef stock
- 1 tablespoon tomato paste
- 2 teaspoons (adjust to taste) fine sea salt
- 1 teaspoon (freshly ground) black pepper
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 250°F (120°C).
Season the leg of lamb generously with salt and freshly ground black pepper.
Heat the olive oil and butter in a large, heavy-bottomed Dutch oven over medium-high heat.
Sear the lamb on all sides for about 4-5 minutes per side, until it develops a golden-brown crust. Remove lamb and set aside.
In the same pot, add the garlic cloves, onions, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Cook for another 2 minutes to remove the raw flour taste.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom.
Add the chicken or beef stock, tomato paste, thyme, rosemary, parsley, and bay leaves. Stir to combine.
Return the seared lamb to the pot, ensuring it is nestled into the vegetable and liquid mixture.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Cook for 7 hours, turning the lamb once about halfway through, until the meat is so tender it falls off the bone easily.
Once done, carefully remove the lamb from the pot and transfer to a serving platter. Cover loosely with foil to keep warm.
Strain the liquid from the pot into a separate saucepan, pressing on the solids to extract as much flavor as possible. Discard the solids.
Simmer the sauce over medium heat until slightly thickened, about 10 minutes. Adjust the seasoning with salt and pepper as needed.
Serve the lamb with the rich sauce on the side, along with your choice of sides like mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
5552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.8 g | 511% | |
| Saturated Fat | 166.9 g | 835% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 7304 mg | 318% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 32.7 g | ||
| Protein | 333.3 g | 667% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 463 mg | 36% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 5354 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
