A culinary journey through the French countryside
Authentic Provencal dining
Why not consider a private chef crafting a traditional feast right at your villa? Imagine savouring the richness of a gigot d’agneau de 7 heures (seven-hour leg of lamb), a dish as comforting as it is flavourful, all while enjoying the familiar scenery of the French countryside. This iconic recipe, paired with a silky carrot purée, brings out the very best of Provençal flavours.
Chef Dautry is a culinary artisan with deep ties to Provence. She has worked in Switzerland and La Réunion, ultimately returning to her roots in The Luberon, where she crafts dishes that highlight the finest ingredients of each season. Her cooking philosophy? Simplicity and authenticity, with menus that reflect the best of Provence’s seasonal bounty.
This seven-hour lamb dish is a slow-cooking masterpiece, blending onions, garlic, carrots, and veal stock to create tender, flavourful meat that almost melts on the plate. It is accompanied by a smooth carrot purée, offering a subtle sweetness to balance the lamb’s richness. Together, Chef Dautry makes a meal that feels timeless, perfect for an intimate gathering at your villa in Provence.
Ingredients
For the lamb
- One leg of lamb, trimmed of excess fat and membrane
- Two onions, peeled and roughly chopped
- Three cloves of garlic, peeled (one clove chopped for finishing)
- Three large carrots, peeled and chopped
- Olive oil for roasting
- One litre of veal stock (or beef stock)
- 50 g of butter, melted
- Salt and pepper to taste
For the carrot purée
- 600 g of carrots, peeled and sliced (keep the peels for optional garnish)
- 200 g of crème fraîche
- 100 g of cold butter, cubed
- 3 g of salt
Method
Step one: the lamb
- Preheat the oven to 160°C. Prepare the lamb by trimming away any excess fat and membranes.
- In a roasting tray, drizzle a bit of olive oil and add the chopped onions, carrots, and one garlic clove. Place the lamb leg on top of the vegetables.
- Pour the veal stock over the lamb and vegetables, ensuring the lamb is partially submerged.
- Cover with foil and place in the oven, roasting for seven hours until the lamb becomes tender and deeply infused with flavour.
- Once cooked, remove the lamb from the tray and strain the cooking juices, setting them aside for reduction. Remove the bones from the lamb, then season with salt, pepper, melted butter, and the chopped garlic. Press the lamb into a terrine mould, cover, and refrigerate for twelve hours to allow the flavours to set.
Step two: the carrot purée
- Place the sliced carrots in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for fifteen to twenty minutes until tender.
- Drain the carrots and transfer them to a blender with the crème fraîche and salt, blending until smooth.
- Gradually add the cold butter cubes while blending until the purée becomes creamy and smooth. For a finer texture, strain through a fine sieve.
to serve - Slice the lamb terrine into thick pieces, then lightly sear in a hot pan until golden on each side. Reheat in the oven at 180°C for about eight minutes.
- Spread a spoonful of carrot purée on each plate, add a slice of lamb, and drizzle with the reduced cooking juices. For a finishing touch, garnish with crispy carrot peels or toasted almonds for a hint of crunch.
This Provençal feast, prepared by a local chef and enjoyed in the comfort of your villa, offers an unforgettable way to savour the true essence of the region’s culinary heritage.
