Nutrition Facts
10 servings
10
Recipe for 7-hour leg of lamb (slow cooking)
No Reviews
The unique feature of this leg of lamb is that it cooks for 7 hours. This cooking method ensures that the lamb is so tender that it can be cut with a spoon.
Ingredients
1 2.5 kg leg of lamb
500 peeled and seeded tomatoes
300 small onions
200 Carrot
50 White wine
30 beef broth
10 Olive oil
1 herb bundle
Salt
Pepper
Directions
1
Season the leg of lamb with salt and pepper, and sear it in hot oil.
2
Line the bottom of a pot with fat (fat side facing out). Place the leg of lamb in it, surrounded by carrots, onions, and tomatoes.
3
Add the remaining ingredients, season with salt and pepper.
4
Cook for 7 hours in the oven at 170°C (thermostat 5-6). Monitor the cooking and add water if necessary.
5
To finish, adjust the seasoning and serve with a spoon from the pot.
Ingredients
Ingredients
1 2.5 kg leg of lamb
500 peeled and seeded tomatoes
300 small onions
200 Carrot
50 White wine
30 beef broth
10 Olive oil
1 herb bundle
Salt
Pepper
Directions
Directions
1
Season the leg of lamb with salt and pepper, and sear it in hot oil.
2
Line the bottom of a pot with fat (fat side facing out). Place the leg of lamb in it, surrounded by carrots, onions, and tomatoes.
3
Add the remaining ingredients, season with salt and pepper.
4
Cook for 7 hours in the oven at 170°C (thermostat 5-6). Monitor the cooking and add water if necessary.
5
To finish, adjust the seasoning and serve with a spoon from the pot.
Notes
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Christelle
Leg of Lamb 7 Hours Delicious, flavorful, melting... a delight! My suggestion: However, 6 hours of cooking is enough, and indeed, the skin is really not necessary: the leg is fatty enough! -
Pierre
As a side dish To accompany, roasted new potatoes with the skin, finely chopped fresh rosemary, coarse salt, and a drizzle of olive oil, enjoy... -
d2n@netplus.ch
Too hot I thought the leg of lamb should be cooked at low temperature, so why set the oven to 170°C? My suggestion: In the end, deglaze with white wine. -
anne-marie_c40
Problem: Temperature Temperature too high, tomatoes are not recommended: too much juice. My suggestion: Make the recipe in a Dutch oven, sealing the lid during cooking (set to 160°C for 7 hours): 100 ml of white wine, 250 ml of veal stock, 1 carrot and 1 onion, all diced finely, 3 cloves of garlic, 1 bay leaf, thyme, and 200 g of pork rind. After removing the fat from the leg of lamb and the skin, sear it on both sides in butter. Sauté the diced vegetables, place them in the Dutch oven with the pork rind, add the leg of lamb, white wine, and veal stock, bay leaf, and thyme, season with salt and pepper, and seal the lid. Place in a preheated oven at 160°C, cooking for 7 hours (no alcohol). -
Loulougne
Slow cooking at 170 degrees??? There must be a mistake!!! It would be wise to correct the temperature and bring it down to 100 degrees.
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