Seven Hour Leg of Lamb
Indulge in the ultimate comfort food with this Seven Hour Leg of Lamb recipe—a time-honored dish that transforms a bone-in leg of lamb into a fall-apart tender masterpiece. Slow-cooked to perfection in a rich medley of white wine, hearty vegetables, and fragrant herbs like rosemary and thyme, this recipe is ideal for a special occasion or Sunday dinner. Searing the lamb beforehand locks in its natural juices, while the low-and-slow oven braise allows the flavors to meld into a savory, aromatic symphony. The result? A melt-in-your-mouth lamb paired with perfectly tender veggies and a luscious, savory jus. With just 20 minutes of prep, this easy yet elegant recipe is a surefire way to impress your guests. Serve it hot and let the compliments pour in!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) bone-in leg of lamb
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper
- 8 whole (peeled and halved) garlic cloves
- 2 large (sliced) onions
- 2 large (cut into chunks) carrots
- 2 stalks (cut into chunks) celery stalks
- 2 cups dry white wine
- 2 cups chicken or beef stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 leaves bay leaves
Instructions
Preheat your oven to 275°F (135°C).
Trim any excess fat from the leg of lamb, then pat it dry with paper towels.
Rub the lamb all over with olive oil, kosher salt, and black pepper.
Heat a large, heavy-duty Dutch oven or oven-safe pot over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the garlic, onions, carrots, and celery. Sauté for 5-6 minutes until softened and slightly golden.
Deglaze the pot by pouring in the dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
Add the chicken or beef stock, rosemary, thyme, and bay leaves to the pot. Stir to combine.
Return the seared lamb to the pot, nestling it among the vegetables. The liquid should come about halfway up the lamb. If needed, add more stock or water.
Cover the pot tightly with a lid or aluminum foil, then place it in the preheated oven.
Cook the lamb for 7 hours, checking occasionally to ensure the liquid level remains sufficient. Add more stock if needed.
After 7 hours, the lamb should be incredibly tender and falling off the bone. Remove from the oven and discard the herb sprigs and bay leaves.
Serve the lamb hot with the vegetables and a generous spoonful of the flavorful cooking juices.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
