↞ recipe box start page
Category: Main Dish
Prep Time: Cook Time: Total Time:
ngredients
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 o 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.
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.
Serve with Provencal French Beans
view more member recipes
Lamb 4 hours Ina Garten
view my recipes
print
save
Category: Main Dish
Prep Time: Cook Time: Total Time:
ngredients
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 o 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.
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.
Serve with Provencal French Beans
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pickeled Beans And Corn In 8 Hours
by charlene8819
1 (15 oz) can green beans 1 (15 oz) can whole kernel corn 1 large can of sauerkraut bacon grease Drain beans and corn. Put in large covered bowl. Pour sauerkraut over beans and corn mix well. Co
by charlene8819
1 (15 oz) can green beans 1 (15 oz) can whole kernel corn 1 large can of sauerkraut bacon grease Drain beans and corn. Put in large covered bowl. Pour sauerkraut over beans and corn mix well. Co
After-hours Southern Pecan Praline Pie
by sgre52160
Dough 1 1/4 cups flour, plus extra for dusting 2 tbsp dark brown sugar 1/2 tsp table salt 8 tbsp unsalted butter, cut into 1/4-inch pieces and chilled 3 - 4 tbsp ice water Filling
by sgre52160
Dough 1 1/4 cups flour, plus extra for dusting 2 tbsp dark brown sugar 1/2 tsp table salt 8 tbsp unsalted butter, cut into 1/4-inch pieces and chilled 3 - 4 tbsp ice water Filling
Banana Crunch Muffins - Ina Garten
by sgre52160
3 cups flour 1 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 6 oz (1 1/2 sticks) butter, melted 2 large eggs 3/4 cup milk 2 tsp vanilla extract 3 medium bananas, mashed 1
by sgre52160
3 cups flour 1 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 6 oz (1 1/2 sticks) butter, melted 2 large eggs 3/4 cup milk 2 tsp vanilla extract 3 medium bananas, mashed 1
Mixed Berry Cheesecake - Ina Garten
by sgre52160
For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1 tbsp sugar 6 tbsp (3/4 stick) unsalted butter, melted For the filling: 2 1/2 lbs cream cheese, at room temperature 1 1/2 cup
by sgre52160
For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1 tbsp sugar 6 tbsp (3/4 stick) unsalted butter, melted For the filling: 2 1/2 lbs cream cheese, at room temperature 1 1/2 cup
Meyer Lemon-lime Bars - Ina Garten
by sgre52160
For the crust: 3/4 lb. unsalted butter, at room temperature 3/4 cup sugar 3 cup flour 1/4 tsp. kosher salt For the filling: 6 large eggs, at room temperature 3 cups sugar 1 Tbsp. fine
by sgre52160
For the crust: 3/4 lb. unsalted butter, at room temperature 3/4 cup sugar 3 cup flour 1/4 tsp. kosher salt For the filling: 6 large eggs, at room temperature 3 cups sugar 1 Tbsp. fine
view more member recipes
related CDKitchen recipes
Japanese Lamb
Moroccan Lamb And Rice
Seasoned Lamb Chops
Five Hour Leg Of Lamb With Forty Cloves Of Garlic
Rosemary And Garlic Leg Of Lamb
Stuffed Lamb Shoulder
Honey Thyme Glaze Grilled Lamb Chops
Grilled Lamb with Rosemary Mustard Marinade
Leg Of Lamb
Leg Of Lamb In A Bag