Slow Roasted Leg of Lamb
By Ari Laing of the Well Seasoned Studio
Images
Ingredients
- 1 (~5 lb.) leg of lamb, bone-in
- 2 tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1 bottle dry white wine, such as Pinot Blanc
- 1 cup homemade chicken stock or vegetable broth
- 2 heads garlic, whole heads sliced in half
- 1 large bundle fresh rosemary, about ~20 sprigs
- 1-2 onions, halved but not peeled
- Zest of 1 lemon
- Extra virgin olive oil
Procedure
Preheat oven to 300°F.
Season lamb on all sides with salt and pepper.
Heat large Dutch oven or heavy bottom pot over high heat until very hot, about 4 minutes. Add 4 tbsp. olive oil, then sear lamb on all sides, about 12 minutes total. Remove lamb to a plate.
Add wine, stock, garlic, rosemary, onions and lemon zest, then use wooden spatula to scrape bits off the bottom of the pan.
Place lamb back in pot, cover with lid, and cook for 4 hours, basting lamb with sauce every hour.
Carefully transfer lamb to platter (it will fall apart), then let rest about 10 minutes.
Meanwhile, strain the lamb jus into a sauce pan. Bring to a boil, then lower heat to a simmer. Taste and add salt or pepper as needed, then let cook until reduced, about 10 minutes.
Shred or pull apart lamb with two forks, then transfer to a platter. Serve with sauce on the side.
Season lamb on all sides with salt and pepper.
Heat large Dutch oven or heavy bottom pot over high heat until very hot, about 4 minutes. Add 4 tbsp. olive oil, then sear lamb on all sides, about 12 minutes total. Remove lamb to a plate.
Add wine, stock, garlic, rosemary, onions and lemon zest, then use wooden spatula to scrape bits off the bottom of the pan.
Place lamb back in pot, cover with lid, and cook for 4 hours, basting lamb with sauce every hour.
Carefully transfer lamb to platter (it will fall apart), then let rest about 10 minutes.
Meanwhile, strain the lamb jus into a sauce pan. Bring to a boil, then lower heat to a simmer. Taste and add salt or pepper as needed, then let cook until reduced, about 10 minutes.
Shred or pull apart lamb with two forks, then transfer to a platter. Serve with sauce on the side.
Slow Roasted Leg of Lamb
By Ari Laing of the Well Seasoned Studio
Ingredients
- 1 (~5 lb.) leg of lamb, bone-in
- 2 tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1 bottle dry white wine, such as Pinot Blanc
- 1 cup homemade chicken stock or vegetable broth
- 2 heads garlic, whole heads sliced in half
- 1 large bundle fresh rosemary, about ~20 sprigs
- 1-2 onions, halved but not peeled
- Zest of 1 lemon
- Extra virgin olive oil
Procedure
Preheat oven to 300°F.
Season lamb on all sides with salt and pepper.
Heat large Dutch oven or heavy bottom pot over high heat until very hot, about 4 minutes. Add 4 tbsp. olive oil, then sear lamb on all sides, about 12 minutes total. Remove lamb to a plate.
Add wine, stock, garlic, rosemary, onions and lemon zest, then use wooden spatula to scrape bits off the bottom of the pan.
Place lamb back in pot, cover with lid, and cook for 4 hours, basting lamb with sauce every hour.
Carefully transfer lamb to platter (it will fall apart), then let rest about 10 minutes.
Meanwhile, strain the lamb jus into a sauce pan. Bring to a boil, then lower heat to a simmer. Taste and add salt or pepper as needed, then let cook until reduced, about 10 minutes.
Shred or pull apart lamb with two forks, then transfer to a platter. Serve with sauce on the side.
Season lamb on all sides with salt and pepper.
Heat large Dutch oven or heavy bottom pot over high heat until very hot, about 4 minutes. Add 4 tbsp. olive oil, then sear lamb on all sides, about 12 minutes total. Remove lamb to a plate.
Add wine, stock, garlic, rosemary, onions and lemon zest, then use wooden spatula to scrape bits off the bottom of the pan.
Place lamb back in pot, cover with lid, and cook for 4 hours, basting lamb with sauce every hour.
Carefully transfer lamb to platter (it will fall apart), then let rest about 10 minutes.
Meanwhile, strain the lamb jus into a sauce pan. Bring to a boil, then lower heat to a simmer. Taste and add salt or pepper as needed, then let cook until reduced, about 10 minutes.
Shred or pull apart lamb with two forks, then transfer to a platter. Serve with sauce on the side.