Leg of lamb aged 7 hours

Easter is fast approaching. Although we no longer always respect the Lent period, the spirit of this Christian celebration remains anchored in the French gastronomic tradition: gluttony, jubilation, sharing are always there. And among the great figures of this family celebration, we all remember the leg of lamb . It holds a place of choice. At Cella, we have fond childhood memories of it cooked by our grandparents. Slow, lazy, lascivious cooking for 7 hours in the oven. At the end, a juicy candy, a detached, nonchalant meat, in its garlic juice, surrounded by tender white beans or crunchy green beans as firm as the meat is tender. As simple as that. And it is this recipe that we are going to share with you to cook Xavier Ménigoz's leg of lamb prepared by the Daval butcher shop.

Leg of lamb aged 7 hours

Remove the leg of lamb at least one hour before cooking from its vacuum packaging and the refrigerator. That gives us time to tell you about Xavier Ménigoz and his lambs raised in the meadow, in Saint-Bresson, in Haute-Saône here: Xavier Ménigoz, the breeder of Mille étangs .

7-hour lamb recipe

Now that you have been able to get to know Xavier and discover the beauty of his mid-mountain breeding, here is the recipe:

• Preparation 10 minutes
• Cooking 7 hours
• Rest 30 minutes
• 6-8 people

• 1 leg of lamb
• 3 spoons of olive oil
• 20 grams of butter
• 1 sprig of thyme
• 1 sprig of rosemary
• 1 head of garlic
• A glass of dry white wine
• 2 tablespoons of mountain honey

1. Once the lamb has cooled, rub it with fleur de sel.
2. Wash, peel and cut the onions into 4.
3. In a cast iron casserole dish (or another ovenproof dish with a lid), sear the leg of lamb on all sides in olive oil and butter. Add the onions and let sweat for 5 minutes. Add the glass of dry white wine, the two spoons of mountain honey, the garlic, the thyme and the rosemary.
4. Remove the lid and bake in a hot oven at 120°C for 7 hours. Water and turn the leg regularly.
5. Before serving, let the meat rest for 30 minutes in the corner of the turned off oven. Serve with the cooking juices strained and lightly defatted.

Some questions you may be asking yourself:

What if I don't have a cast iron casserole dish or covered dish?

Nothing serious. Sear it in the pan on all sides and maintain this recipe, placing the leg of lamb in a dish suitable for the oven, watering the leg of lamb in its dish regularly . If necessary, cover it with aluminum foil. Between us, it's hard to miss a 7-hour leg of lamb . You just need to put in some love, time and patience. You have this!

Can I use another piece of lamb?

Yes ! You can try this leg of lamb recipe with lamb shoulder . It works perfectly too. You can also prefer boneless leg of lamb but we are more partial to the bone.

What wine to drink?

Xavier Ménigoz recommends “a good Bordeaux” and we agree! A Graves, a Pauillac or a Médoc Rouge will be wonderful. If you want to go further south, we recommend a tonic and powerful Cabardès, sunny in the highlands of Carcassone.

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