7 Hour Slow-Cooked Leg of Lamb
So tender you can eat it with a spoon!
Inspired by François-Regis Gaudry's Recipe
Easter dinner ideas, Easter lamb recipe, French recipes, Slow-cooked lamb
Leg of Lamb (bone-in)
Ask the butcher to cut it if needed to fit in your pot.
ribs of celery
spice rub of choice
(I used Garam Masala with some cinnamon)
white wine (divided)
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)
unpeeled garlic cloves
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!
*You can use lamb shanks instead of a leg of lamb, which are smaller and can be used for a smaller group.