7-Hour Roast Leg of Lamb

Name: 7-Hour Roast Leg of Lamb
Prep time: 20 min
Cook time: 420 min
Total time: 560 min
Yield: 8 servings
Cuisine: French,American
Ingredients: 1 (6-pound) bone-in leg of lamb; 10 cloves garlic; 2 tablespoons olive oil; 1 tablespoon fine sea salt; 1 tablespoon crushed fresh rosemary; 2 teaspoons finely chopped fresh thyme; 1 teaspoon dried rubbed sage; 1 teaspoon freshly ground black pepper; 4 1/2 cups dry white wine; 1 cup water; 4 medium leeks, coarsely chopped; 1 small celery root, peeled and cut into large chunks; 5 large carrots, cut into large chunks; 4 medium turnips, quartered; 4 medium onions, quartered; 6 cloves garlic; 2 teaspoons fine sea salt; 3/4 teaspoon freshly ground black pepper

A slow-roasted leg of lamb, cooked for seven hours, delivers tender meat infused with herbs, white wine, and root vegetables.

⭐ 4.2 (89 reviews) Prep: 20 minCook: 420 minTotal: 560 minYields: 8 servings

Category Tags:

Entree Dinner

Cuisine Tags:

French American

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Instructions

Preheat the oven to 275 F.
Poke 1/2-inch-deep holes in the leg of lamb and insert garlic sticks.
Mix olive oil, sea salt, rosemary, thyme, sage, and black pepper for the marinade.
Rub the lamb with the herb marinade, place it in a large Dutch oven, and pour white wine around it. Cover and refrigerate for 2 hours, turning every 30 minutes.
Add water to the lamb in the Dutch oven and cook covered in the preheated oven for 3 hours, basting occasionally.
Season leeks, celery root, carrots, turnips, onions, and garlic with salt and pepper. Uncover the pan and arrange the vegetables around the lamb.
Continue roasting uncovered for 4 hours, basting occasionally, until the lamb is fork-tender.
Transfer the lamb and vegetables to a serving platter; rest for 15 minutes.
While resting, reduce pan juices on the stovetop until thickened; adjust seasoning.
Serve sliced or shredded lamb with the vegetables and warm pan juices.

Nutritional Info (per serving)

Calories: 1098 kcal

Carbohydrate: 23 g

Cholesterol: 316 mg

Fiber: 4 g

Protein: 89 g

Saturated Fat: 24 g

Sodium: 1602 mg

Sugar: 8 g

Fat: 60 g

Unsaturated Fat: 0 g