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  Recipe Home » Misc » Gigot De Sept Heures
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  Gigot De Sept Heures
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:
3 tbsp Unsalted butter
4 cup White wine
1 tbsp Peanut oil
2 Cl Garlic, chopped
2 Onions, sliced
2 tbsp Tomato paste
2 Carrots, sliced
Salt
5 Leg of lamb, trimmed of fat
Black pepper, ground
Instructions:
Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Heat the butter and
oil in a a heavy, oval, enameled cast iron casserole. Saute the
onions and carrots until the onions are transparent but not brown
Remove the vegetables. Set aside. Brown the meat on all sides. Draw
the fat off with a basting bulb. Return the vegetables to the
casserole. Pour in enough wine to reach halfway up the sides of the
lamb. Add the garlic, tomato paste and a little salt and pepper.
Cover tightly. Keep at a very low simmer for 5 to 6 hours, turning
the lamb several times during cooking. Add more wine if needed.
Transfer the lamb to a serving dish. Keep warm. Strain the juices.
Let rest for a few minutes. Skim off any fat. Adjust seasonings.
Serve the lamb with the juices in a gravy boat.

Yields 6 Servings
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