Recipe: Leg of lamb in cast iron dutch oven
I just recently acquired a cast iron dutch oven, and of course one of the first things to try out with it is ze classique gigot de sept heures. But I never cook anything straight, so here is my variation.
Ingredients:
- 1-1.5kg cut from leg of lamb
- 50mL ghee or olive oil
- 375mL white wine
- 20g kosher salt
- 5g ground black pepper
- 5g turmeric
- 5g rosemary
- 10g sesame seeds
- 1 large onion, sliced
- 10g minced garlic
- 8-12 garlic cloves
- 4 large potatoes (or try a combination of potato and sweet potato varieties), cubed
Directions:
- Preheat the main oven to 165 °C
- Meanwhile heat the dutch oven on the range
- Coat all sides of the lamb with salt, pepper, sesame seeds and minced garlic.
- Sear the lamb on all sides after coating
- Remove the lamb and pour ghee/oil and wine into the dutch oven
- Add in turmeric, rosemary, cloves and onion
- Put down enough of the potato to make a bed for the lamb, place the lamb on the bed, and then put the remaining potato in space remaining along the sides
- Cover and place in preheated oven
- Leave for 5 hours (Ouais. Pas tout à fait sept!). Don’t open up to turn or baste anything or you lose the consistent envelope of heat.
And you can dance to some French music while waiting. If Édith Piaf isn’t your thing don’t hesitate to frottez, frottez along with some classic Facteur X. After all you’ll be needing to work up an appetite because the resulting meal is quite délicieuse.
Warning: musical selection pas tout à fait politically correct, but hey, that’s what I got down to while waiting…
