Imagine a dish so tender that it literally falls off the bone, so rich with flavor that it transports you straight to a Mediterranean countryside, and so impressive that your dinner guests will be talking about it for weeks. The Seven Hour Leg of Lamb isn't just a recipe—it's a gastronomic journey that transforms an ordinary cut of meat into a mouthwatering delicacy through the magic of slow cooking. Prepare to elevate your cooking skills and create a meal that's simultaneously rustic and elegant.
Prep Time: 20 mins
Cook Time: 7 hrs
Total Time: 7 hrs 20 mins
Cuisine: Mediterranean
Serves: 8 servings
Ingredients
- 1 leg of lamb (5-6 lbs)
- 4 cloves garlic, slivered
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Remove the leg of lamb from refrigerator 1 hour before cooking to bring to room temperature. Pat the meat dry with paper towels.
- Preheat the oven to 275°F (135°C). Using a sharp knife, make small incisions all over the lamb's surface and insert slivers of garlic into each cut.
- Season the lamb generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Heat olive oil in a large, heavy-bottomed Dutch oven or roasting pan over high heat. Sear the lamb on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the lamb from the heat. Add red wine and beef broth to the pan, scraping up any browned bits from the bottom. Place rosemary sprigs around and under the lamb.
- Cover the Dutch oven tightly with a lid or heavy-duty aluminum foil. Transfer to the preheated oven.
- Slow roast the lamb for 7 hours, maintaining a low and consistent temperature. Do not remove the lid during cooking.
- After 7 hours, carefully remove the lamb from the oven. Let it rest for 20-30 minutes before carving to allow juices to redistribute.
- Transfer the lamb to a serving platter. Strain the cooking liquid and serve as a rich, flavorful sauce alongside the meat.
- Carve the lamb, which should be incredibly tender and falling off the bone. Serve immediately with the reserved cooking liquid.
Tips
- Temperature is Key: Maintain a consistent low temperature of 275°F to ensure the meat becomes incredibly tender without drying out.
- Meat Preparation: Always bring the lamb to room temperature before cooking to ensure even roasting.
- Garlic Insertion: When making incisions for garlic, insert them at different angles to distribute flavor throughout the meat.
- Wine Selection: Choose a full-bodied red wine like Cabernet Sauvignon or Syrah that complements the lamb's rich flavor.
- Resting Time: Never skip the 20-30 minute resting period after cooking—this allows meat juices to redistribute, ensuring maximum tenderness.
- Liquid Level: Check occasionally that your cooking liquid hasn't completely evaporated, adding more broth if needed.
- Serving Suggestion: Pair with roasted root vegetables or a creamy polenta to complete this luxurious meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
