4-Hour Lamb

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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!

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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.

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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

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This was fabulous!! I used a 5 lb. bone-in leg and an 8 qt oval enameled cast iron roaster with lid. I did tie in 4 places with twine to aid in removal from the pan. Followed directions as written, used fresh herbs, full bottle of wine, and roasted exactly 4 hours. I only basted 4 times. The twine helped hold it together so removal was easy as it was falling off the bone tender. I recommend twine if presentation important. Looked identical to the show's roast. Although i seared well before adding liquid, the lovely brown came the last hour of cooking. Was delicious!
Please do not expect to slice this, it is so tender that there is no way.

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this is a dynamite recipe. I think alot of the people that have reviewed it and given it a poor review have a misconception of what they are preparing. this is a connective tissue laden meat which lends itself well to braising. This is not a recipe for a medium rare roasted leg of lamb. Also, this must be made with a bone in lamb leg as the boned cuts have most of this connective tissue removed and will dry out when braised. thye only flaw in the recipe i can see is that the jus should have the fat seperatated prior to reducing it. I thought the bean recipe was also very good

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This is a vote for CAST IRON. Thanks Ina.

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I made this recipe and followed it with just 2 minor adjustments: I peeled the garlic cloves, left them whole and after straining the rosemary leaves out of the delicious gravy, I returned the soft garlic cloves to the gravy just before serving(my husband loves lamb and garlic. There is no doubt the cast iron roaster made a difference in how the lamb cooked. The whole house smelled wonderful! It was just fabulous! Thank you Ina for another wonderful recipe!

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For the most part, I followed the recipe. As others suggested I dropped the amount of rosemary and thyme to approx. 7 sprigs. I still believe the amount of rosemary overpowers the lamb. The garlic was not too much. The wine and 2 cups of chicken (instead of water stock did not come together as a pot roast liquid or a pot au feu would. I cooked the lamb for 4 hours. I don't think I would make this again. I've never said that about an Ina recipe before. Makes me sad, but there it is.

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Wow! Delicious! I followed previous review regarding thorough browning of the lamb. I used one cup of beef stock and the rest chicken. I used two bulbs of garlic and a couple shallots all the herbs in the recipe maybe a little extra. Four hours and some resting under tinfoil later and perfect lamb dinner! The bones actually just pulled right out of the pile of meat. You won't be disappointed. Also basting just once an hour is plenty. Served atop Ina's Provençal beans!

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I love all things Ina, but this was a total waste of a leg of lamb! It was tender and juicy, but due to the overdose of rosemary and thyme, everything tasted of herbs and not of lamb! The herbs should compliment the roast, not overpower it! I would make it again and eliminate all but one sprig of each.