Lamb Sept Heures

This French classic creates lamb so tender you could eat it with a spoon.

The ingredient of Lamb Sept Heures

• 1 tablespoon olive oil
• 2 5kg leg of lamb excess fat trimmed
• 2 brown onions peeled thickly sliced
• 1 head garlic broken into cloves unpeeled
• 2 bunches baby carrots trimmed scrubbed
• 500ml 2 cups white wine
• 500ml 2 cups massel chicken style liquid stock
• 1 3 bunch fresh thyme
• 4 dried bay leaves

The Instruction of lamb sept heures

• heat the oil in a large flameproof roasting pan over high heat season lamb cook turning for 8 minutes or until golden transfer to a plate cook the onion stirring often for 2 minutes or until soft remove from heat
• preheat oven to 110u00b0c place lamb in pan place garlic and carrots around lamb add wine stock thyme and bay leaves cover tightly with foil bake basting occasionally for 7 hours
• transfer lamb and carrots to a platter keep warm discard thyme and bay leaves transfer onion to a food processor squeeze in garlic cloves and discard skins process until smooth skim fat from the surface of the liquid
• add onion mixture to liquid bring to the boil over medium high heat simmer for 30 minutes or until reduced by half serve with lamb and carrots

Nutritions of Lamb Sept Heures

calories: 546 354 calories
calories: 25 grams fat
calories: 9 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 64 grams protein
calories: 213 milligrams cholesterol
calories: 583 12 milligrams sodium
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calories: nutritioninformation