Seven-hour lamb
Ingredients
Instructions
- 1 Leg of 3 kg with its trimmings
- Chopped lamb bones (a little)
- 1 veal foot
- 100 g lean bacon
- 6 Carrots
- 2 tomatoes
- 3 Onions
- 6 garlic cloves
- 1 bouquet garni (thyme, parsley stalks, bay leaf)
- 1 sprig of thyme
- 0.5 l Vegetable (or poultry) broth
- 2 tbsp. tablespoons Oil
- 20 g Butter
- Salt
- Pepper
The garnish:
- 700 g Small spring onions
- 30 g Butter
- 1 tbsp. powdered sugar
- 1 tbsp. chopped parsley
- Ask your butcher to debone the lamb, keeping the handle bone and give you the bone after having crushed it.
- Mix the thyme with salt and pepper. Roll the bacon in this mixture. Arrange them with 4 crushed cloves of garlic in the hollow left by the bone. Restore the lamb to its original shape and tie it loosely to prevent it from deforming.
- Split the calf's foot in half. Blanch it for 5 minutes then refresh and drain it. Scald and peel the tomatoes, cut them in half, squeeze them between your hands to remove the water and seeds and crush the flesh with a knife.
- Peel and chop the onions and carrots into cubes. Peel, degerm and crush the remaining garlic cloves.
- Turn on the tea oven. 4 (120°C). In a casserole dish, brown the lamb on all sides in hot oil and butter.
- When it is well browned, remove it, replace it with trimmings, bones and minced vegetables, except tomatoes and garlic cloves. Stir them for 5 minutes, put the lamb back, add the broth. Bring gently to the boil then add the calf's foot, the crushed tomato, the garlic cloves and the bouquet garni. Salt, pepper. Cover the casserole and bake for 7 hours, turning the lamb from time to time in its cooking liquid.
- Towards the end of cooking the lamb, peel the small onions. For them in a single layer into a heavy bottomed saucepan where you have melted the butter. Add the sugar, salt and pepper and moisten with water. Bring to the boil, cover three-quarters and cook over low heat until the water has completely evaporated. Then remove the lid and shake the pan to evenly coat the pearl onions with a shiny, lightly browned coating.
- Remove the cooked lamb from the casserole. Arrange it on a hot dish. Strain the juice, degrease the surface with a spoon, adjust the seasoning and if necessary reduce it to make it creamy and shiny. Sprinkle the lamb evenly with a few spoonfuls of sauce. Surround it with glazed onions, sprinkle with parsley. Serve immediately with the remaining juice in a sauceboat.
Seven-hour lamb
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