Description
Succulent lamb roasted to perfection in French Provençal style brings Mediterranean comfort to dinner tables. Rosemary, garlic, and slow-cooking techniques create an extraordinary culinary experience that will transport you to the rustic countryside of Southern France.
Ingredients
Scale
Main Ingredients:
- 1 leg of lamb (6–7 pounds / 2.7–3.2 kilograms)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
Herbs and Aromatics:
- 15 large sprigs fresh rosemary
- 15 large sprigs fresh thyme
- 6 bay leaves
- 2 heads of garlic, broken apart but not peeled
Liquid:
- 1 750-ml bottle dry white wine
- ¼ cup good olive oil
Instructions
- Prepare the oven by heating it to 300°F (150°C), ensuring an even, low-temperature environment for slow-cooking.
- Massage the lamb with premium olive oil, then generously season with kosher salt and freshly ground black pepper, coating all surfaces thoroughly.
- Select a heavy-bottomed Dutch oven or cast-iron pot, heating it to medium-high until it radiates intense warmth.
- Carefully place the lamb in the scorching pot, allowing each side to develop a rich, caramelized crust for approximately 12 minutes.
- Transfer the beautifully seared lamb to a temporary holding plate, keeping it nearby for the next cooking phase.
- Deglaze the pot with robust red wine and water, vigorously scraping the flavorful caramelized bits from the bottom to create a deeply aromatic base.
- Introduce aromatic elements: crushed garlic cloves, fragrant rosemary sprigs, delicate thyme leaves, and two bay leaves, creating a complex flavor profile.
- Gently return the lamb to the pot, nestling it into the herbaceous liquid.
- Create a tight seal using either a heavy pot lid or two layers of aluminum foil to lock in moisture and prevent evaporation.
- Slowly roast in the oven for 4 hours, periodically basting the lamb with its own rich cooking liquid to maintain tenderness and enhance flavor concentration.
- After cooking, carefully remove the lamb and loosely tent with foil, allowing it to rest and redistribute internal juices.
- Strain the remaining cooking liquid through a fine-mesh sieve into a separate saucepan, eliminating any solid particles.
- Reduce the liquid over medium heat, creating a concentrated, glossy sauce for approximately 10 minutes.
- Serve the lamb directly from the pot, using serving spoons to pull apart the impossibly tender meat, accompanied by the luxurious reduced sauce.
Notes
- Professional chefs recommend selecting grass-fed lamb for richer, more complex taste profiles.
- Choosing bone-in cuts provides deeper flavor and helps maintain moisture during slow cooking.
- Trimming excess fat prevents greasy texture while keeping meat succulent and tender.
- Invest in a heavy-bottomed Dutch oven for even heat distribution and consistent braising results.
- Pat meat completely dry before searing to achieve beautiful golden-brown caramelization.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 525 kcal
- Sugar: 0 g
- Sodium: 570 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 49 g
- Cholesterol: 125 mg