4 Hour Lamb

By á-2695

A succulent slow roasted lamb

Ingredients

• 6lb-7lb leg(s) of Lamb
• Olive Oil
• 1 tablespoon of Kosher Salt
• 2 tablespoons of freshly ground pepper
• 15 sprigs of fresh Rosemary
• 15 sprigs of fresh Thyme
• 1 bottle of dry white wine
• 2 heads of Garlic broken apart but unpeeled
• 6 Bay leaves

Details

Servings 6

Preparation

Step 1

Preheat the oven to 300 degrees F

Rub the lamb all over with olive oil and season with salt and pepper.

Heat a very large dutch oven over a medium heat until it is hot. Add the lamb and sear on all sides for about 12 minutes until it is browned all over.

Remove the lamb and place on a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two scrapping up all the meat residue in the bottom. Add the Garlic, Rosemary, Thyme and Bay leaves and place the lamb on top. Place the lid on the pot and bake for 4 hours basting occasionally.

Afet 4 hours the lamb should be incredibly tender and falling off the bone. Remove the lamb and place on a plate, cover tightly with foil and allow to rest.

Strain the sauce into a saucepan and bring it to a boil. Lower the heat and simmer for 10 minutes to reduce.

Serve the lamb warm with spoons and the sauce.