7-Hour Leg of Lamb
Opt for slow cooking with this long-simmered recipe, which makes the lamb super tender so that it falls apart with the touch of a fork. The roast is cooked with cloves of garlic, onion, red wine and rosemary, concentrating the flavours. An easy recipe to savour after seven hours of cooking.
Ingredients
- 1 3.7 lb (1.7 kg) leg of lamb
- 4 cloves garlic, peeled, cut into quarters
- 2 tablespoons (30 ml) olive oil
- 1 onion, coarsely chopped
- 1 cup (250 ml) red wine
- 2 sprigs fresh rosemary
- Salt and pepper
Instructions
- Preheat the oven to 140 °C (275 °F).
- Make a few small incisions in the lamb and insert the garlic cloves.
- In a large earthenware dish, heat the oil and brown the lamb on all sides. Season generously with salt and pepper. Remove from the pan and set aside.
- In the same pan, brown the onion. Add oil as needed. Put the lamb back in the pan. Add the wine and rosemary. Cover and bake in the middle of the oven for about 7 hours. Serve right out of the oven. This piece of meat is better freshly cooked than reheated. Serve with Roasted Carrots with Mint, if desired.
Opt for slow cooking with this long-simmered recipe, which makes the lamb super tender so that it falls apart with the touch of a fork. The roast is cooked with cloves of garlic, onion, red wine and rosemary, concentrating the flavours. An easy recipe to savour after seven hours of cooking.