French roasted leg of lamb the ultra-easy 7 hour oven baked recipe

Name: French roasted leg of lamb the ultra-easy 7 hour oven baked 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, use an oven dish lined with aluminum foil.

Preparation

Preparation15 min

Cook time7 hours

Place the leg in the casserole. If necessary, cut off the bone so that it fits into the casserole dish.
If 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 4-cut onions, garlic cloves and chopped carrots to the casserole, surrounding the leg of lamb.
Sprinkle with herbes de Provence, salt and pepper.
Pour 1 cup 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 leg from oven. Let rest a few minutes before serving. Serve hot with vegetables and cooking juices.

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FAQ ❓

Why is the 7-hour leg 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 or green beans also go 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 in 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 juices. The next day, reheat it gently in the oven or casserole, covered, to preserve its softness. This allows the flavours to develop even further.

Which herbes de Provence should I use for this recipe?

Classic Provence herbs 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 lightly with aluminum foil to retain heat.

Can I freeze an already-cooked leg of lamb?

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