Ingredients
- 1 (6 to 7-pound) leg of lamb (see note)
- Good olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 (750-ml) bottle dry white wine
- 2 heads of garlic, broken apart but not peeled
- 15 large sprigs fresh rosemary
- 15 large sprigs fresh thyme
- 6 bay leaves
Directions
Preheat the oven to 300 degrees F.
Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
Notes
Note: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot.
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By janefield
on May 16, 2013
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Holy cow. I'm sitting here eating this just now and had to login to write. Bought this 3 lb. leg of lamb on sale about a year ago for $6.00 (I KNOW, right? and never imagined what I would do with it. Here comes Ina and this recipie. Absolutely foolproof and it is sooooo tender. Didn't have fresh herbs (very unusual for me, but hadn't been to the market so just used dried. Entire bottle of Chardonnay which I don't care for in an actual glass but it really worked here, thank goodness. Used my big Dutch oven and never basted. Too busy with work, kids and dog. Absolutely perfect. Thanks for a wonderful evening, Ina!
By WizardofGoz
on May 12, 2013
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This is an excellent recipe.Very low effort for a fantastic result. It works especially well on game meat that tends to be older and tougher. It's also very easy to add whatever veggies or potatoes to the pot to make it a full meal.
By Texasdilla
Louisville Ky
on May 07, 2013
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OOO my Ina Fantastic Lamb.My granddaughters haven't ever had lamb before. So i chose this recipe to make for them. They loved it. Made the beans to go with it as well. Loved it all Thanks you Ina
Connie
From Louisville KY
Read all 67 reviews