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5 from 4 votes

7 Hour Slow-Cooked Leg of Lamb

So tender you can eat it with a spoon!
Inspired by François-Regis Gaudry's Recipe
Course Main Course
Cuisine French
Keyword Easter dinner ideas, Easter lamb recipe, French recipes, Slow-cooked lamb
Prep Time 25 minutes
Cook Time 7 hours
Servings 6

Equipment

Ingredients

  • 1 Leg of Lamb (bone-in) Ask the butcher to cut it if needed to fit in your pot.
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion
  • 4 carrots
  • 2 ribs of celery
  • 2-3 green onions
  • 1 tbsp honey
  • 2 tbsp spice rub of choice (I used Garam Masala with some cinnamon)
  • 1 1/2 cup white wine (divided)
  • 3 cups chicken or vegetable broth (low sodium or homemade) (+ or - depending on size of your pot, the broth needs to come up half-way up the meat)
  • 1 inch ginger
  • 10-12 unpeeled garlic cloves
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 bay leaf

Instructions

  • Preheat your oven at 230°F.
  • Melt the butter and add olive oil over medium-high heat.
  • Sear and brown the leg of lamb on all sides, about 4 mn per side.
  • Meanwhile, dice the onion, celery, carrots and green onions.
  • Set the browned leg of lamb aside, and sauté the vegetables in the same pot (add olive oil if needed). Cook until softened, about 10 minutes.
  • Meanwhile, rub the honey all over the leg of lamb, and sprinkle it with your favorite spice rub, which should stick nicely to the honey.
  • When veggies are soft, add the ginger, the garlic cloves, a pinch of salt, and deglaze with 1 cup of white wine. Stir and cook for 3-4 minutes.
  • Add the thyme, rosemary, and bay leaf. Place the leg of lamb on top of the vegetables. Add the remaining 1/2 cup of white wine, and pour broth half way up the leg of lamb.
  • Cover and place in the 230°F oven for 7 hours. Forget about it and go live your life ;)
  • Remove from the oven and serve promptly. You can strain some of the cooking juices to serve over mashed potatoes, other vegetables or over the meat. Enjoy!

Notes

*You can use lamb shanks instead of a leg of lamb, which are smaller and can be used for a smaller group.