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gigot a sept heures

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I wanted to make Tony Bourdain's 7 hour lamb roast. But then, like an idiot, I went and bought a boneless leg. I am thinking I can still cook it the same way, but I should reduce the time somewhat. Does 5 hours sound reasonable?

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  1. I recommend using a meat thermometer.

    1. hmmmm, not sure I would try it. I haven't done that particular seven hour recipe but I've done others and I think the bone makes a difference.

      Do you have access to goat? I've done other seven hour leg of lamb recipes a couple of times and found I got the best result with goat instead of lamb. The problem with us lamb, in my humble opinion is that it is too young and doesn't have a strong enough flavor to stand up to the long cooking or the wine. Mine kept turning out like pot roast, totally indistinguishable from beef, and lets face it, thats a pricy pot roast. The goat leg, on the other hand, had a subtle but different flavor and it was delicious. I'm thinking of doing it this week for easter.

      You can often buy goat at Asian grocery stores.

      4 Replies
      1. re: jenn

        I have cooked boneless leg of lamb, probably based on a Bon Appetit recipe. Layer sliced potatoes with thyme, put the lamb on top, roast for 3-4 (?) hours.

        Did not taste like beef pot roast, did not have pot roast texture either. I don't remember if I added liquids, but I do remember a lot of fat in the pan when it was done.

        1. re: Alan408

          Its not the boneless at issue, its the seven hours immersed in wine that does it. I've cooked plenty of boneless lamb too but this is a special sort of wierd recipe---you really cook it for way beyond any sane amount of time totally immersed in a couple of bottles of wine until you basically scoop it out of the pan with a spoon.

          The receipe I used the first time called for red wine---2 bottles--trust me, it was just like pot roast. I think since then I have done it with white wine or a less strong red.

        2. re: jenn

          Thanks. I do have access to goat, and have wanted to cook it because we quite like it. Great idea, I will have to try that.

          1. re: Renata

            I wish you sucess--- I don't know what the Bourdain recipe calls for but I've had the best sucess using white wine or a combination of red and white. Also, for cooking ease, I've stuck the goat in for overnight---say midnight to morning. It keeps the house from heating up too much and since my recipe is not very demanding once everything is in the oven, its a great way to make a meal.

            Last thing---it freezes nicely and reheats well.

        3. m
          MrsCie@vogue.co.uk

          Butterfly and grill it sounds better with young, boneless lamb. THe Julia Child recipe is great--turns out pink, juicy and very flavorful.