Seven Hour Leg of Lamb is traditionally served with French Stewed White Beans. Together they make an outstanding accompaniment to each other. But you can serve Seven Hour Leg of Lamb with just about anything and be delightfully satiated.
Seven Hour Leg of Lamb Recipe-
- 1 boneless leg of lamb (about 4 lb.)
- 3 tbsp. scallion infused olive oil
- Freshly ground course sea salt and black peppercorns, to taste
- 25 oz. (750-ml) dry white wine (a good Chardonnay is recommended)
- 20 cloves garlic, unpeeled
- 10 sprigs each of fresh thyme, savory, and rosemary, plus extra rosemary for garnish
- 6 dried bay leaves
- Preheat your oven to 300˚ Fahrenheit.
- Rub the leg of lamb with scallion infused olive oil and then season with a liberal amount of salt and pepper.
- Heat a 6-qt. Dutch oven (or equal sized ovenproof cooking pot) over medium-high heat with about 2 tbsp. scallion infused olive oil. Put the lamb in and cook, turning now and then, until browned on all sides, about 12 minutes, then remove from pot an place on a platter.
- Add 2 cups of water and the wine into the Dutch oven; scrape browned bits up from the pot’s bottom.
- In a large rectangular or oval casserole dish, make a bed of the herbs and garlic, place the browned leg of lamb on top of the bed, then pour pan juices from the Dutch oven over the lamb.
- Cover the casserole dish with tin or aluminum foil, and then place in the oven to roast for 3-1/2 hours; baste often. After 3-1/2 hours, turn the lamb over, and then cook for another 3-1/2 hours, again basting often. Remove from oven, transfer to a rack and allow to cool for 20 minutes before carving and serving.
- Seven Hour Leg of Lamb goes great with French Stewed White Beans, and a fine quality dry, red wine (we suggest a Bordeaux).