Gigot De Sept Heures (French Seven Hour Roast Lamb)

“I love Anthony Bourdains attitude towards life and food so was over the moon when my husband bought me his "Les Halles Cookbook". This recipe is FANTASTIC! I never cook roast lamb in any other way since finding this. I do follow his ingredients but just cook it in a normal roasting pan with a well fitting lid, (although sometimes I only cook it for 5 or 6 hours, its still meltingly tender by then) then make a gravy from the strained cooking juices. If I'm using half a lamb a generally halve all the ingredients except the wine! Wonderful served with French creamed cabbage, glazed carrots and dauphinois potatoes.”
7hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 300 F/ 150°C.
  2. Make small incisions in the lamb and put a sliver of garlic inside each incision.
  3. Rub the lamb well with the olive oil and season all over with the salt and pepper.
  4. Place it in a Dutch oven and add the sliced onions, whole carrots, whole garlic cloves, bouquet garni and wine.
  5. Put the lid on the Dutch oven.
  6. In a medium bowl combine the flour and water to form a rough dough, mixing well with a wooden spoon. (Don't worry you don't have to eat it).
  7. Use the dough like grout to create a seal that connects the lid to the Dutch oven.
  8. Place in the oven and cook for 7 hours.
  9. Remove from the oven and break the seal.
  10. Serve.

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