Leg of lamb cooked for 7 hours: perfect tenderness and an unforgettable flavor
If you love lamb, you've probably looked for ways to cook it so it's truly tender and juicy. In this recipe, the key is letting the oven work slowly until you achieve a succulent, aromatic, and flavorful meat.
Ingredients · Servings 8
- 1 leg of lamb (here, 2 kg and with bone)
- olive oil
- 2 carrots
- 2 onions
- 4 cloves of garlic
- aromatic herbs
- water
- shall
- black pepper
Method · 7 h 15 min
- Place the leg of lamb on a cutting board. Trim the end of the bone if necessary so it fits snugly in the casserole dish. If it's too large, you can remove the bone.
- Using a knife, remove the excess fat from the piece.
- Put a little olive oil in the casserole dish and add the leg of lamb. Place it over high heat and brown it for a few minutes on all sides.
- Add the quartered onions, garlic cloves, and roughly chopped carrots around the meat. Sprinkle with herbs, season with salt and pepper, and pour 250 ml of water into the casserole dish.
- Preheat the oven to 120°C (250°F). Place the covered casserole dish in the oven and cook for 7 hours. Turn the leg of lamb over every 1 or 2 hours and check that there is always about 1 cm (½ inch) of liquid in the bottom of the casserole dish. Add a little more water if necessary.
- Remove the leg of lamb from the oven and let it rest for a few minutes before serving. Serve it piping hot, accompanied by the vegetables and cooking juices.
