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Seven-Hour Leg of Lamb
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
👥 6 Servings👤 Rebekah Peppler📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
- ●bowl
- ●food processor
📝 Preparation Steps
1
Lamb
2
Place a rack in middle of oven and preheat to 275°. Season lamb liberally with salt and pepper. Heat oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Cook lamb, turning occasionally with tongs, until golden brown, 8–⏱️ 10 minutes; transfer to a plate.
3
Add onion, garlic, thyme sprigs, and bay leaves to pot. Pour in rosé and bring to a boil, scraping up any browned bits with a wooden spoon.
large onion, chopped1(packed) parsley leaves with tender stems1 cupbay leaves2
4
Return lamb to pot, cover with a lid, and transfer to oven. Roast until meat is very tender and nearly falling off the bone, 5–⏱️ 7 hours.
5
Persillade and assembly
6
At least ⏱️ 2 hours after the lamb has been cooking, pulse parsley and garlic in a food processor until finely chopped. Pulse in oil just to combine. Season persillade with salt and pepper; transfer to a small bowl.
7
Carefully remove lamb from cooking liquid and transfer to a platter. (Strain cooking liquid through a fine-mesh sieve into a medium bowl and skim fat; save liquid to use in soups, in braises, or for making beans.) Serve lamb with persillade alongside. Do ahead: Persillade can be made ⏱️ 5 hours ahead. Store tightly covered at room temperature.
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