| Prep: 30 mins | Cook: 7 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 683 | 38g | 15g | 15g |
| sugars | fibre | protein | salt |
| 7g | 3g | 68g | 2g |
Why I Love French Seven-Hour Leg of Lamb
Welcome food lovers, my name is Jake Thompson and today I’ll be sharing with you a recipe that strays a bit from my usual Midwestern comfort food inclination – a traditional French dish called Seven-Hour Leg of Lamb 
. It’s a dish that, although international, harnesses that same principle of farm-to-table freshness that I hold dear.
A Meal to Savor
Anyone familiar with rural life knows that meals cooked slowly over low heat have a special place in our hearts – and on our tables. This Seven-Hour Leg of Lamb recipe follows that tradition. It’s a recipe that, like the best chill Sunday afternoons at church or the comforting buzz of a big family gathering, takes its time. It gives each ingredient the chance to meld and create delectable symphony of flavors. Honoring this slow-cooking method reminds me of the long, leisurely meals at my grandmother’s house in Nebraska, where each dish was savored and every bite was a celebration of the heartland’s bounty.
French Inspiration
Though my culinary roots are deeply seated in Midwestern cuisine, this recipe was inspired by the French chef and cookbook author Christian Constant (Author of ‘La Cuisine de Mon Grand-Mère’). His passion for crafting time-honored French recipes with an emphasis on farm-fresh ingredients resonates with me and influenced me in creating this dish.
An Ensemble of Flavors
Seven-Hour Leg of Lamb demands your patience but rewards you with a lamb so tender that it almost falls off the bone. Bathed in a savory broth of white wine, beef or chicken broth, and an array of vegetables, this dish revives that glorious harmony of flavors that only classic comfort food can provide.
Though it stands alone as a fantastic centerpiece for a meal, this dish also pairs well with other classic French sides such as Gratin Dauphinois or a simple garden salad.
So, join me in the journey of reviving the classic, comforting, slowly savored meals with this decadent Seven-Hour Leg of Lamb, a perfect harmony of French inspiration and Midwestern soul.
What You’ll Need
- 1 leg of lamb, about 6 to 8 pounds
- 4 cloves of garlic, thinly sliced
- 4 sprigs of fresh rosemary
- 2 large onions, chopped
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cups dry white wine
- 4 cups beef or chicken broth
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Method
Step One
Preheat your oven to 275 degrees F (135 degrees C). While the oven is heating, clean the leg of lamb and trim off any excess fat. Cut small slits all over the lamb and stuff them with the thinly sliced garlic and sprigs of fresh rosemary for additional flavor.
Step Two
Heat the vegetable oil in a large roasting pan or dutch oven over medium-high heat. Once the oil is hot, add the leg of lamb and season it with salt and black pepper. Brown the lamb on all sides to seal in the juices, then remove it from the pan and set it aside.
Step Three
In the same pan, add the chopped onions, carrots, and celery. Cook them until they are softened and the onions are translucent, making sure to stir them occasionally to prevent burning.
Step Four
Pour in the dry white wine to deglaze the pan, scraping any browned bits off the bottom of the pan with a wooden spoon. Add the bay leaves and let the wine reduce by half, allowing the alcohol to burn off and leaving only the flavor.
Step Five
Return the leg of lamb to the pan and add enough beef or chicken broth until the lamb is half-submerged. Cover the pan tightly with foil or a lid and place it in your preheated oven.
Step Six
Slow-cook the lamb for about seven hours, or until the meat is tender and can be easily pulled apart with a fork. Baste the lamb with the broth every hour to keep it moist and flavorful.
Step Seven
Once the lamb is finished cooking, let it rest for about 15 minutes before slicing and serving. You can use the remaining broth and cooked vegetables as a gravy or sauce to accompany the lamb. Enjoy your slow-cooked Seven-Hour Leg of Lamb!
