Agneau de 7h is a traditional French dish, often eaten at Easter.
Cooking in a wood-fired oven not only produces tender meat with a melt-in-the-mouth texture, but also provides the heat needed to cook it for a long time. Discover our recipe for 7 o’clock wood-fired lamb to delight your guests over a hearty meal.
Les ingrédients nécessaires pour 4 personnes
- 2.5 kg leg of lamb.
- 4 cl extra virgin olive oil.
- 200 g fresh tomatoes.
- 80 g carrots.
- 120 g onions.
- Aromatic herbs: thyme, bay leaf, parsley.
- 12 cl beef stock.
- 20 cl white wine.
- Salt and pepper.
- Water.
Equipment and utensils
- Cast-iron casserole.
- Traditional wood-fired oven.
- Accessoires pour four à bois.
- Kitchen utensils.
La préparation du four à bois
For meat to be tender and flavorful, it needs to simmer gently for several hours. During cooking, the lamb is impregnated with the different aromas released by the vegetables and herbs, giving it a unique flavor.
Cooking takes place at falling heat, after the embers have been removed from the hearth, when the hearth temperature drops to around 120°C. You need to light your wood-fired oven several hours in advance to allow the wood to burn down completely and the temperature to drop sufficiently.
Notre astuce : avant de faire cuire votre agneau de Pâques, vous pouvez profiter de la température plus élevée du four pour la cuisson d’autres mets, selon la saison : pizza, flammekueche au feu de bois, etc.
La préparation de l’agneau
Commencez par préparer la viande : placez le gigot dans une cocotte en fonte, idéale pour la cuisson au feu de bois.
Add salt, pepper, peeled vegetables, herbs and olive oil.
Pour the beef stock and white wine over all the ingredients.
You can add 2 to 3 glasses of water to the dish for extra juice.
La cuisson de l’agneau au four à bois
Votre four à bois pour particuliers est à environ 120 °C : c’est le moment d’enfourner votre cocotte pour une durée d’environ 7 heures. La cuisson lente au feu de bois apporte au mets une saveur incomparable. La chaleur diffusée par la sole et l’ensemble du foyer permet au plat de mijoter de manière uniforme. Pensez à couvrir la cocotte avec un couvercle adapté pour obtenir une viande tendre cuite à l’étouffée, presque confite.
Keep an eye on the cooking time: if the dish dries out, you can add more water to the casserole to keep the meat tender.
Unwrap your casserole, open the lid and take your time to smell all the aromas that emanate from this dish: a real treat! The meat is melt-in-the-mouth, soft and fragrant, inviting you to savor it.
Presentation and support advice :
When prepared for Easter, Easter lamb can be accompanied by seasonal vegetables such as new potatoes, carrots, turnips and onions.
When it comes to wine, there are several options. Tannic red wines like Bordeaux go perfectly with this delicate, flavorful meat: Saint-Émilion, Pauillac, Gigondas. You can also opt for red wines from the Rhône Valley, such as Côte-rôtie, which goes perfectly with the taste of lamb. Burgundy red wines such as Côte-de-Nuits-Villages or Givry are also excellent accompaniments.
Rédaction : Ephrem Fusion
Photographies : Libres de droits
