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Seven-Hour Leg of Lamb Recipe
Seven-Hour Leg of Lamb
Gérard Vié, Les Trois Marches, Versailles 1970-2007
Gérard Vié, Les Trois Marches, Versailles 1970-2007
Flavors of France
Total time: more than 2 hours

Prep. time: 20 minutes
Cooking time: 3 hours

Difficulty: Easy
Chef's Note
"The truffles and other ingredients provide an interesting and innovative blend of flavors that marry perfectly with the lamb."

"The accent is on excellent-quality authentic products, simply presented to bring out their best. "

For 8 servings

- 2 small legs of Lamb, 1.2 kg (3 1/2 lb. each)
- 1 carrot
- 1 onion
- 1 stalk of celery
- 2 shallots
- 3 cloves of garlic
- 1 sprig of thyme
- 1 tomato
- 1 bay leaf
- 200 g (7 oz.) butter
- 100 g (3 1/2 oz.) Black Truffle

Preparing the leg of lamb

  1. Rub the leg of lamb with the fleur de sel and pepper;
  2. wash, peel and dice the carrot, celery and onion;
  3. in a large Dutch oven, brown the leg of lamb in oil on all sides;
  4. add the vegetables and sauté 5 minutes longer;
  5. add the wine and water; add the coriander and quartered lemon;
  6. cover and place in a 120° C (250° F) oven for 7 hours, basting occasionally.


  1. Wash and peel the potatoes and garlic; cook in water salted with fleur de sel; drain;
  2. mash the potatoes with the oil, milk and cream; season.


  1. After 7 hours, remove the leg of lamb from the oven; strain the sauce; squeeze the lemon quarters; correct the seasoning; serve the sauce on the side. 
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