Seven-hour leg of lamb

Rich and flavourful leg of lamb slow cooked for seven hours.

Ingredients:

1 leg of lamb

A few strips of bacon or some diced pancetta

3 onions

2 carrots

Celery

1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley)

1 head of garlic

250ml white wine

Salt & pepper

 

Preparation:

Serves: 6 people

Preheat your oven to 120°C (fan-bake).

Roughly chop the onions. Peel the carrots and cut them into cubes. Peel the garlic cloves and keep them whole. Chop the celery.

In a large pot or Dutch oven, heat some olive oil. Brown the leg of lamb on all sides for about 5 minutes.

In a separate pan, cook the bacon until crispy.

Once the lamb is browned and the bacon is cooked, remove them and set them aside on a plate.

Add the onions, carrots, whole garlic cloves, and celery to the pot. Season with salt and cook over medium heat, stirring occasionally. Pour in the white wine and let it simmer for a few minutes.

 

Place the lamb in the centre of the pot on top of the vegetables. Add the bouquet garni. Season again with salt. Bring everything to a boil, then remove from heat.

Cover the pot with its lid and place it in the oven. Roast for 7 hours at 120°C. Keep an eye on the cooking process and occasionally baste the lamb with its juices.

 

After cooking, taste and adjust the seasoning if necessary. The meat should be so tender that it can be served with a spoon.

A Seven-Hour Leg of Lamb is rich and flavourful, so it pairs wonderfully with side dishes that complement its tenderness and deep flavours: roast or mashed potatoes, steamed and grilled greens, crispy bread and a fresh green salad.

Bon appetit!