Roast Leg of Lamb

★★☆☆☆
Prep: 10 mins (est.) Cook: 5–7 hours Serves: 6

Ingredients

  • 4–6 lb bone-in leg of lamb
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil (59.1 ml)
  • 1 large onion, chopped
  • 5 garlic cloves, lightly crushed
  • 8 sprigs thyme
  • 2 bay leaves
  • 2 cups dry rosé (473 ml)
  • Persillade: 1 cup parsley leaves with tender stems
  • Persillade: 6 garlic cloves
  • Persillade: 1/2 cup extra-virgin olive oil

Instructions

  1. Preheat oven to 275°F.
  2. Season lamb with salt and pepper. Brown in oil in Dutch oven, 8–10 minutes; remove.
  3. Add onion, garlic, thyme, and bay leaves to pot. Add rosé and bring to a boil, scraping browned bits.
  4. Return lamb to pot, cover, and roast 5–7 hours until very tender.
  5. Persillade: pulse parsley and garlic; add oil and season.
  6. Serve lamb with persillade.
Wine Pairing: Medium Red (Côtes du Rhône) — Roast lamb pairs with Côtes du Rhône.
· Unknown
lamb, roast