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Le Chaudron recipe
Gigot d'agneau de 7 heures (Cookéo)
“Seven-hour” leg of lamb, pressure cooker style
⏱ 70 minServes 6Hard470 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1leg of lamb, 1.5 kg / 3.3 lb
400 ml (1⅔ cups)dry white wine
200 ml (¾ cup)chicken stock
1head of garlic
3onions
3carrots
2 sprigsthyme
1bouquet garni
- 1 leg of lamb, 1.5 kg / 3.3 lb
- 400 ml (1⅔ cups) dry white wine
- 200 ml (¾ cup) chicken stock
- 1 head of garlic
- 3 onions
- 3 carrots
- 2 sprigs thyme
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run BROWN mode for 10 minutes and sear the leg of lamb on all sides for a nice golden crust, then set aside.
- Still in BROWN mode, cook the sliced onions, carrots and garlic cloves, then add the thyme leaves.
- Return the lamb to the pot, pour in the white wine and stock to just cover the meat, and add the bouquet garni.
- Close the lid and run PRESSURE COOK mode for 50 minutes — the lamb comes out as tender as after 7 hours of cooking.
- Release the steam carefully, open the lid and check that the meat comes apart with a spoon.
- Run SIMMER mode for 15 minutes with the lid off to concentrate the juices, spoon the sauce over the meat and serve hot.
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