Ingredientes para Ambassade D Auvergne's Seven Hour Leg Of Lamb
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ambassade D Auvergne's Seven Hour Leg Of Lamb? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Ambassade D Auvergne's Seven Hour Leg Of Lamb
- Preheat oven to 425°F (220°C).
- In a large, oven-safe, non-reactive roasting pan, layer 1 large onion (thinly sliced), 2 carrots (chopped), 4 cloves garlic (minced), 2 sprigs fresh thyme, and 2 bay leaves.
- Place a 3-4 lb bone-in leg of lamb on top of the vegetable layer.
- Roast uncovered for 30 minutes.
- Remove the roasting pan from the oven.
- Generously season the lamb with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Return the roasting pan to the oven and roast for another 30 minutes.
- Remove the roasting pan from the oven, leaving the oven on.
- Place the roasting pan on the stovetop. Slowly pour 1 cup dry red wine over the lamb. Cover and bring the liquid to a boil.
- Return the covered roasting pan to the oven, reduce oven temperature to 325°F (165°C).
- Roast for 4-5 additional hours, or until the lamb is fork-tender but not falling apart. Check periodically and reduce oven temperature if necessary to prevent burning or excessive evaporation.
- Once the lamb is fork-tender, add 1 lb small potatoes (halved) and 1 lb cherry tomatoes to the roasting pan, burying them in the liquid.
- Cover and roast for another 1 hour, or until the potatoes are cooked through.
- Remove from oven and let the lamb rest for at least 15 minutes before carving and serving. The lamb will be incredibly tender and juicy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
45g
Fat
73g
Carbs
17g
