How To Cook Bordelaise Style Seven Hour Leg of Lamb

Name: How To Cook Bordelaise Style Seven Hour Leg of Lamb
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Ingredients: 1 F&Co carvery leg of lamb seasoned with anchovy, black garlic, lemon & rosemary; 2 onions peeled & cut in half; 4 carrots peeled & cut in half lengthways; 2 sticks celery diced; 1 head garlic split in ½; 200ml white wine; 200ml chicken or lamb stock; Sprig fresh thyme; Sprig fresh rosemary; Salt & freshly ground black pepper; 1 tbls. Corn flour mixed with cold water

20 mins
8 hours
easy
6

Recipe by

Jeff Baker

Ingredients

1 F&Co carvery leg of lamb seasoned with anchovy, black garlic, lemon & rosemary
2 onions peeled & cut in half
4 carrots peeled & cut in half lengthways
2 sticks celery diced
1 head garlic split in ½
200ml white wine
200ml chicken or lamb stock
Sprig fresh thyme
Sprig fresh rosemary
Salt & freshly ground black pepper
1 tbls. Corn flour mixed with cold water

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Method

bordelaise style seven hour leg of lamb recipe ingredients

Preheat oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
Rub the lamb leg with a little olive oil and sea salt then roast until golden in a large casserole dish.
Sauté the vegetables in a pan until caramelised around 5 minutes then pour in the wine and stock.
Bring to the boil, thicken with a little cornflour mixed with cold water then pour over the lamb in the casserole dish, pop on a tight-fitting lid and place in the centre of the oven on 100°C for fan assisted or 120°C for ovens without a fan (gas ½).
Cook for 7 hours.
To finish the sauce, transfer the meat and vegetables to a serving dish, strain the sauce into a clean saucepan then boil the liquid to reduce by 50% until rich and glossy, check seasoning and pour over the lamb leaving half the sauce back to serve separately.