7 hour lamb: can I do it in my Le Creuset?
I am having several friends over on Saturday for dinner and want to cook a big meaty showstopper of a dish. I was considering the Zuni Mock Porchetta but now I'm really drawn to the Seven Hour Leg of Lamb in Molly Steven's "All About Braising." The only catch is that the recipe requires a large roasting pan that can also be used on the stovetop. I don't have a fancy roasting pan, and just use large pyrex ones I wouldn't put on a burner. However, I do have a 7 and 1/4 quart round Le Creuset dutch oven. I know this will probably be just fine, but any thoughts on whether the high sides of the dutch oven would interfere with or alter the roasting process? As it's my first time with the recipe and I'll have a large number of guests, I'm a little antsy.
I have a Staub 5 qt and I love it for long, slow braising. What I would be most concerned about is weather your lamb will actually fit in your pot.
Remember that with braising, the lamb will be partially submerged as well. You want to make sure you have even distribution of the liquid relative to the meat.
Would you consider working with two dishes? one, stove-top, and the other, an inexpensive ceramic roasting dish (this was how I dealt with the matter economically, I bought a Corelle dish.) Not ideal, but an idea.
Let me know how this turns out. I love her book and have been wanting to make the lamb for about a year. I'm thinking Easter will be a good time to try it even though there will only be 4 of us. I too would have to use a dutch oven (though mine is only 5qt!).
7 hours of cooking is for braising, not roasting, so don't worry. That 7 qt creuset pot is the perfect pot for that. It will create meat that will literally be falling apart, more like a stew than a "showstopper" roast.
While it looks like the basic question has already been answered -- you can roast in a LC dutch oven for long periods of time and the high sides don't seem to matter. I did a pot roast in the oven on Sunday night (low/slow roast for 9 hours) and the roast came out beautifully. It was browned in the dutch oven on the stovetop and finished in the oven. I also tend to use my oval LC dutch oven to do chickens in the oven and then use the stovetop to make the pan sauce after the roasting is complete.
I don't have a Le Creuset, but I do have two oval enamelled-iron pots, and I use the heck out of these for every kind of braise, stovetop or oven or a combination. I did in fact make Anne Willan's recipe for Gigot de sept heures in one of these, which was not totally successful, but that was definitely not the fault of the pot.