Seven-Hour Leg of Lamb & Côtes de Bordeaux AOC

A recipe full of flavour and authenticity, the perfect combination for a great meal! Discover the cuvée chosen by our experts to bring out the best in this dish.

Blaye - Côtes de Bordeaux AOC selection

New Bordeaux products Bordeaux Guide Hachette 2+ Stars

Ingredients

1 leg of lamb around 1kg (or a shoulder)
200g small onions
1 head of garlic
5 strips of 2 mm thick bacon
3 carrots
250ml veal stock
1 bouquet garni (fresh thyme and rosemary, bay leaves)
olive oil
250ml white wine
salt
ground pepper

Preparation

Poke your leg of lamb with garlic cloves in several places.
Brown it on all sides in a casserole with olive oil.
Once the meat is well coloured, take it out and set it aside.
Brown the chopped onions over a high heat, then add the carrots cut into large chunks and the bouquet garni. Season with salt and pepper.
Then line the entire bottom of the casserole with the bacon strips.
After five minutes of cooking, add the white wine and lower the heat. Reduce by about a third.
Put the leg of lamb in the casserole and pour the veal stock over it. Cover completely.
Simmer for seven hours, turning the leg regularly in its juice (every 1/2 hour).
Check the seasoning during and after cooking.

Serving suggestion: vegetable puree, potatoes or gratin.

Result: A meat so tender and tasty that it can be cut without a knife. It is also called "Leg of lamb with a spoon". A beautiful marriage with the silky texture of the Côtes de Bordeaux wines.

Blaye-Côtes de Bordeaux AOC

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TO ENHANCE THIS DISH: CÔTE DE BORDEAUX AOC

Otherwise known as "leg of lamb with a spoon", the 7-hour leg of lamb is so tender that you don't need a knife! It is the perfect dish if the guests are running late as it can be kept warm for a long time without losing its flavour. The ideal way to take the time to decant a Côtes de Bordeaux. On the right bank of the Gironde in the region of Blaye, a very famous red wine is produced. Mainly made from Merlot, these are powerful, fleshy wines that display generous aromas of ripe fruits, undergrowth and toasty notes resulting from barrel ageing.

Château Terre Blanque

To bring out the best in this long-cooked dish, our experts suggest a marvel of the appellation. A remarkable cuvée from Château Terre Blanque, acclaimed by the press year after year! This Côtes de Bordeaux has all the qualities of a fine wine. Fleshy and velvety, it is supple on the palate right through to the finish: a long, silky finish! The melted tannins form a harmonious match with the meat, without being rough. The wine does not overpower the delicacy of the leg of lamb, which nevertheless offers the distinctive flavours so characteristic of lamb. To get the most out of this wine, it should be decanted and served at room temperature, between 16 and 18°C. Aeration brings out the slightly woody notes of the ageing process. Its silky, juicy, supple texture is well-suited to tender leg of lamb and sauce dishes. Present, round and warm, this red wine is a real treat for the palate and the wallet!

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