PYRÉNÉES SEVEN-HOUR SLOW-COOKED LEG OF LAMB
Gigot D’Agneau des Pyrénées Cuisson Sept Heures
Recipe Author: Tania Teschke
This simple leg of lamb recipe originates from the Pyrénées mountain in Southwestern France and is adapted from our August 2017 Featured Chef Tania Teschke’s book, The Bordeaux Kitchen, published by Primal Blueprint. The cooking time may be shortened, but the core idea of the seven-hour leg of lamb is that the “slow and low cooking” gives tenderness and flavor to the dish, while supporting the concept of taking one’s time and communing around good food and wine. Smelling the aromas while the leg of lamb cooks contributes to the anticipation of eating the dish and getting your body into the “rest and digest” mode.
Photo Courtesy of Tania Teschke | The Bordeaux Kitchen
USWM Shopping List: Leg of Lamb, Duck Fat
Season: Year-round
Preparation Time: 20 minutes
Cooking Time: 7 hours (see note below on shorter cooking times)
Serves: 6 to 7
INGREDIENTS
- 1 bone-in leg of lamb
- 1 to 3 sprigs of fresh rosemary
- 7 garlic cloves
- 1.5 cups water
- 3 tablespoons olive oil (or duck or goose fat)
INSTRUCTIONS
- Preheat the oven to 210˚F (100˚C). Using a sharp knife, make several slits on top of and beneath the leg of lamb, and place a garlic clove in each slit. Lay the leg of lamb in a large casserole dish on top of the rosemary sprigs. Add the water to the dish and drizzle the oil over the lamb. The water combined with the garlic and rosemary will steam flavor into the lamb and makes for a nice gravy.
- Cook at 205˚F to 210˚F (95˚C to 100˚C) for seven hours. Shorter cooking time alternatives are 230˚F (110˚C) for six hours, 250˚F (120˚C) for five hours, 275˚F (135˚C) for three-and-a-half to four hours. Times will vary depending on the size of the leg of lamb and the oven used. Use a meat thermometer to help you determine the internal temperature of the meat if you are unsure. The idea here is to experiment, not letting the amount of time or temperature keep you from enjoying a leg of lamb. It’s a very easy dish to prepare, and once it’s in the oven, you are free to go about doing other things!
NOTES
Serve with potatoes sautéed in duck fat and fresh herbs like thyme and rosemary.
Pair this dish with a wine from the Bordeaux region to complete the meal.
Here’s a standard lamb temperature guide:
Rare: 115° – 120° F
Med. Rare: 120° – 125° F
Medium: 130° – 135° F
Med. Well: 140° – 145° F
Well Done: 150° – 155° F
Meet The Chef:
Tania Teschke is a writer, photographer, and world traveler who specializes in food and wine and currently lives with her family in Bern, Switzlerland. Previously, she lived in Bordeaux, France, where she studied French cooking, butchery with an award-winning French butcher, and she earned a diploma in wine tasting from the University of Bordeaux. Having faced numerous health issues over more than two decades, Tania is passionate about healing herself, feeding her family nutritious meals and sharing what she has learned with others. Her book of ancestral French recipes, published by Primal Blueprint, called The Bordeaux Kitchen, releases June 15, 2018. Find more of Tania’s recipes and adventures at: Food Blog | Twitter | Instagram | Photography Blog | Youtube Trailer
