Gigot De Sept Heures (7-hour Leg Of Lamb)

Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			6	Servings

INGREDIENTS

3	T	Sweet Butter
1	T	Peanut Oil
2		Onions, Sliced
2		Carrots, Sliced
1		5-6 Lb Leg Of Lamb, All
		Excess Fat Removed
4	c	White Wine
2		Cloves Garlic, Chopped
2	T	Tomato Paste
		Salt
		Black Pepper, Ground

INSTRUCTIONS

Heat the butter and oil in a a heavy, oval, enameled cast iron
casserole. Saute the onions and carrots until the onions are
transparent but not browned. Remove the vegetables. Set aside. Brown
the meat on all sides. Draw the fat off with a basting bulb. Return
the vegetables to the casserole.  Pour in enough wine to reach  halfway
up the sides of the lamb. Add the garlic, tomato paste and a  little
salt and pepper. Cover tightly. Keep at a very low simmer for  5 to 6
hours, turning the lamb several times during cooking.  Add  more wine
if needed. Transfer the lamb to a serving dish.  Keep warm.  Strain the
juices. Let rest for a few minutes. Skim off any fat.  Adjust
seasonings. Serve the lamb with the juices in a gravy boat.  ~~~Chuck
Williams Posted to EAT-L Digest 30 October 96  Date:    Wed, 30 Oct
1996 09:49:06 -0800  From:    Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

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