Prep 30 mins
Cook 7 hrs
Amazingly tender, flavorful and delicious. I first ran across this recipe in Paula Well's BISTRO cookbook. Don't let the seven-hours put you off. This is amazingly easy.
- 6 medium onions, quartered
- 6 carrots, peeled and quartered
- 1 head garlic, separated into cloves and halved
- 6 bay leaves
- 1 bunch fresh thyme or 3 -4 teaspoons dried thyme
- 3 kg leg of lamb, bone in (I used a smaller one for us, and didn't really change anything else)
- fresh ground pepper
- 1 1⁄2 liters dry white wine (2 bottles, I used red and it was fine)
- 5 lbs potatoes, peeled and quartered
- 5 lbs tomatoes, chopped (canned or Roma is OK)
- Layer onions, carrots, garlic, bay leaves and thyme on bottom of nonreactive covered roaster large enough to hold lamb.
- Place lamb on top of onion and carrot mixture. Roast, uncovered, at 425 degrees for 30 minutes. Remove roaster from oven. Generously season lamb to taste with salt and.
- pepper. Return to oven and roast another 30 minutes.
- Remove roaster from oven, leaving oven on. Place roaster on top of stove, slowly pour wine over lamb, cover, and bring liquid to a boil.
- Return roaster, covered, to oven. Roast 4 to 5 additional hours until lamb is fork tender, but not falling off bone. (Timing will vary according to size and age of lamb and type of roasting pan used,).
- Check on lamb, reducing oven temps if lamb begins to burn or liquid begins to evaporate too much. When lamb is fork tender, bury potatoes and tomatoes in liquid. Cover and roast until potatoes are cooked through, about 1 hour more. Lamb should now be very tender, still juicy and falling off bones.
I like this a lot, but prefer the more traditional way of cooking a leg of lamb. I made a few changes. 1 bottle of wine was more than enough and I decreased the thyme by half. I also didn't cook the full 7 hours. It was falling apart after about 5 hours. It is definitely an easy recipe. I just don't like my lamb cooked this much as well as I like a little pink in it.