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Ambassade D Auvergne's Seven Hour Leg Of Lamb Recipe

Indulge in the rich, fall-off-the-bone tenderness of this 7-hour slow-roasted leg of lamb! Inspired by Paula Well's Bistro Cookbook, this seemingly lengthy recipe is surprisingly easy and delivers unbelievably flavorful results. The long, slow cook creates a succulent, juicy lamb that's perfect for a special occasion or a cozy weekend dinner. Prepare to be amazed!

Prep Time 20 mins
Cook Time 450 mins
Calories 824.7 kcal
Protein 106g
Rating 4.0 (1 Reviews)
Ambassade D Auvergne's Seven Hour Leg Of Lamb 90

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ambassade D Auvergne's Seven Hour Leg Of Lamb

  • 1 large onion (thinly sliced)
  • 2 carrots (chopped)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 3-4 lb bone-in leg of lamb
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 1 lb small potatoes (halved)
  • 1 lb cherry tomatoes

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How to Make Ambassade D Auvergne's Seven Hour Leg Of Lamb

  1. Preheat oven to 425°F (220°C).
  2. 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.
  3. Place a 3-4 lb bone-in leg of lamb on top of the vegetable layer.
  4. Roast uncovered for 30 minutes.
  5. Remove the roasting pan from the oven.
  6. Generously season the lamb with 1 teaspoon salt and 1/2 teaspoon black pepper.
  7. Return the roasting pan to the oven and roast for another 30 minutes.
  8. Remove the roasting pan from the oven, leaving the oven on.
  9. 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.
  10. Return the covered roasting pan to the oven, reduce oven temperature to 325°F (165°C).
  11. 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.
  12. 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.
  13. Cover and roast for another 1 hour, or until the potatoes are cooked through.
  14. 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

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Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes European French Gluten Free Spring Recipes Fall Recipes Holiday Recipes One Pot Meals

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Course Main Ingredient Cuisine Preparation Occasion Main Dish Lamb Sheep French Easy European Winter Seasonal Comfort Food Meat Taste Mood