7-hour leg of lamb: the ultra-easy recipe

Name: 7-hour leg of lamb: the ultra-easy recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8
Cuisine: En
Ingredients: 1 leg of lamb (here 4 lbs 6 oz with bone); 2 carrots; 2 onions; 4 garlic cloves; herbes de Provence; salt; pepper

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Main Dish

Very Easy

7 h 15 m

178 Kcal

This 7-hour leg of lamb is slowly simmered in the oven in a cast-iron casserole dish, with a whole leg of lamb, carrots, onions, garlic and herbes de Provence. The meat is first browned in a pan, then cooked at a low temperature for 7 hours for exceptional tenderness. The slow cooking gives the meat a melt-in-the-mouth texture and rich, fragrant flavors, ideal for enjoying with vegetables or a homemade purée.

Ingredients

1 leg of lamb (here 4 lbs 6 oz with bone)
2 carrots
2 onions
4 garlic cloves
herbes de Provence
salt
pepper

Materials

A cast-iron casserole dish
If you don't have a cast-iron casserole dish, use an ovenproof dish covered with aluminum foil.

Preparation

Preparation15 min

Cook time7 hours

Place the whole leg in the casserole dish. If necessary, cut the bone so it fits.
If the leg is too large, remove the bone.
Using a knife, remove the excess fat from the meat.
Place the cast-iron casserole over high heat with a tablespoon of oil. Brown the leg for a few minutes on all sides.
Add the quartered onions, garlic cloves and carrots cut into large pieces to the casserole dish, arranging them around the leg.
Sprinkle with herbes de Provence, salt and pepper.
Pour 1 cup (250 ml) of water into the casserole.
Preheat oven to 250°F/120°C.
Place the casserole in the oven with the lid on and cook for 7 hours.
Turn the leg every 1 to 2 hours and check that there is still about 1 cm of water at the bottom of the casserole. Add more water if necessary.
Remove the leg from the oven. Let it rest for a few minutes before serving. Serve hot with the vegetables and cooking juices.

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FAQ ❓

Why is the 7-hour leg of lamb so tender?

Slow, low-temperature cooking allows the meat fibers to break down, making the leg incredibly tender and flavorful.

What accompaniments are ideal with 7-hour leg of lamb?

Leg of lamb goes very well with simple, tasty accompaniments. Potatoes are a classic: roasted, mashed or au gratin. Vegetables such as carrots, green beans or flageolet beans also go very well with lamb. For a fresher touch, a green or seasonal salad can balance out the dish. Finally, the cooking juices from the leg of lamb can be served as a sauce for even more flavor.

Can 7-hour leg of lamb be prepared the day before?

Yes, the leg of lamb can be prepared the day before. Simply cook it, then store it in the refrigerator with its cooking juices. The next day, reheat it gently, covered, in the oven or in a casserole dish to preserve its tenderness. This allows the flavors to develop even further.

Which herbes de Provence should I use for this recipe?

Classic herbes de Provence include thyme, rosemary and savory, which add delicious aromas to the dish.

Should the leg of lamb be left to rest before serving?

Yes, we recommend resting the leg of lamb for about 10 to 15 minutes after cooking. This allows the juices to distribute throughout the meat, making it more tender and flavorful. Cover loosely with aluminum foil to retain the heat.

Can I freeze an already-cooked leg of lamb?

Yes, you can freeze a cooked leg of lamb. Allow it to cool completely, then place the meat in an airtight container or freezer bag. It can be stored in the freezer for up to 2–3 months. For best results, freeze it with a little cooking juice to prevent it from drying out.