|Jennifer May's Photo of the Dish|
|My rendition of the dish|
There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”. It was one of those marvels that appealed to lazy cooks as it involved very little work—just cutting up tomatoes, onions, garlic and rosemary and making some elementary rub for the lamb itself. Of course the thing fell apart the minute it finally emerged from the oven and everyone swooned over the garlic-y sweetness. As it turns out, the lamb didn’t necessarily need all that time in the oven and the extreme greyness of the meat didn’t contribute much to the aesthetics of the dish. So one Sunday, when I came across a beautiful shot of a crispy brown piece of lamb encircled by bright green peas of two varieties, a few artichoke hearts and what appeared to be green onions, I was hooked. It didn’t hurt that this recipe was found in “The Art of Living According to Joe Beef: A Cookbook of sorts” (Ten Speed Press 2011). The cookbook has brought Montreal’s famous Joe Beef restaurant even more fame. I should imagine you will soon have to sell your first born to get a table. Or you can just buy the book and cook from it yourself.