Seven-hour leg of lamb from A Table in the Tarn: Living, Eating and Cooking in South-west France by
Of all the recipes I created during my time at BBC Good Food magazine, this is the one that most people seem to remember. It is in fact an old French favourite, sometimes called gigot à la...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Braising pan
- Stove
Ingredients
- 1 large leg of lamb, about 3 kg
- 8 garlic cloves, peeled but left whole
- 300 ml white wine
- 4 onions, sliced
- 4 carrots, sliced
- 2 tbsp Armagnac, to finish
- 300 ml stock
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Gigot D’Agneau (Leg Of Lamb) Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Gigot en croute (crusty leg of lamb) – Food & Home Magazine
foodandhome.co.za
Le gigot d’agneau à la crème d’ail rose de lautrec from Magrets & Mushrooms: More Country Recipes fr
app.ckbk.com
Seven Hour Lamb
lauriegrad.com
Roast leg of lamb with garlic & lavender recipe | Taste of France®
tasteoffrancemag.com
Gigot de Mouton Recipe - Authentic French Lamb Leg Dish
excitedfood.com
7-Hour Leg of Lamb | RICARDO
ricardocuisine.com
Lamb bretonne
womensweeklyfood.com.au