Nutrition Facts
10 servings
10
Seven-hour leg of lamb: the best recipe
No Reviews
Discover this classic 7-hour leg of lamb recipe. A meat that is tender and delicate, accompanied by carrots, onions, and tomatoes. A family-style and gourmet recipe, perfect for an Easter menu. The 7-hour leg of lamb is cooked the day before in a casserole and reheats for 20 minutes in the oven. It's long, but quite easy!
Ingredients
25 leg of lamb
200 Carrot
300 Onion
500 Tomato
1 Herb bouquet (thyme, bay leaf, parsley, rosemary)
30 Chicken broth
10 Olive oil
50 White wine
Salt
pepper
Directions
1
Preparation of the leg of lamb Season and pepper the leg of lamb, and sear it in hot oil.
2
Line the bottom of a pot with strips of fat (fat side facing out). Place the leg of meat in the pot, surround it with carrots, onions, and tomatoes. Add the remaining ingredients, season with salt and pepper.
3
Cooking Cook for 7 hours in the oven at 120-140°C (thermostat 4-5).
4
Monitor the cooking and add water if necessary.
5
Seasoning and serving Adjust the seasoning and serve with a spoon from the cooking pot (the characteristic of this dish is that it is tender enough to be cut with a spoon).
Ingredients
Ingredients
25 leg of lamb
200 Carrot
300 Onion
500 Tomato
1 Herb bouquet (thyme, bay leaf, parsley, rosemary)
30 Chicken broth
10 Olive oil
50 White wine
Salt
pepper
Directions
Directions
1
Preparation of the leg of lamb Season and pepper the leg of lamb, and sear it in hot oil.
2
Line the bottom of a pot with strips of fat (fat side facing out). Place the leg of meat in the pot, surround it with carrots, onions, and tomatoes. Add the remaining ingredients, season with salt and pepper.
3
Cooking Cook for 7 hours in the oven at 120-140°C (thermostat 4-5).
4
Monitor the cooking and add water if necessary.
5
Seasoning and serving Adjust the seasoning and serve with a spoon from the cooking pot (the characteristic of this dish is that it is tender enough to be cut with a spoon).
Notes
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Acoud
Extremely easy to make and delicious. Guests are impressed by the very rich flavor and the spoon service. I recommend preparing this dish the day before without the risk of failure or any need for supervision. -
Fabien
Great recipe, but personally I prefer to make it with lamb shoulder. I’ve tried it with leg of lamb too, but the shoulder is even more tender. -
brigitteL94
Very good recipe The meat is meltingly tender. I completed most of the cooking the day before and finished it on the day of the meal. I will make it again this weekend, but I will add confit potatoes in the pot. My suggestion: In my opinion, sealing the pot is essential and prevents having to line the pot with skin. Adding confit potatoes is a great idea. -
Tom
Excellent!!!! Made once last year, I'm doing it again on Friday night, I'll cook for 5 hours today and finish tomorrow... I'm already drooling in anticipation. My suggestion: Why not serve it with semolina? -
ISABELLE
Excellent An ideal dish for Easter or family meals. A meat that melts in your mouth, a sauce that is full of flavor. My suggestion: I added flat parsley, 2 whole garlic cloves, and one crushed. I precooked steamed potatoes that finished the last hour in the pot. I made a roux in the last hour because I found the sauce too thin.
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