PARISIAN SANDWICHES RECIPES

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SEVEN-HOUR LEG OF LAMB RECIPE | BON APPéTIT



Seven-Hour Leg of Lamb Recipe | Bon Appétit image

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

Provided by Rebekah Peppler

Yield 6 Servings

Number Of Ingredients 12

1 4–6-lb. bone-in leg of lamb
Kosher salt, freshly ground pepper
¼ cup extra-virgin olive oil
1 large onion, chopped
5 garlic cloves, lightly crushed
8 sprigs thyme
2 bay leaves
2 cups dry rosé
1 cup (packed) parsley leaves with tender stems
6 garlic cloves
½ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Steps:

  • Place a rack in middle of oven and preheat to 275°. Season lamb liberally with salt and pepper. Heat oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Cook lamb, turning occasionally with tongs, until golden brown, 8–10 minutes; transfer to a plate.
  • Add onion, garlic, thyme sprigs, and bay leaves to pot. Pour in rosé and bring to a boil, scraping up any browned bits with a wooden spoon.
  • Return lamb to pot, cover with a lid, and transfer to oven. Roast until meat is very tender and nearly falling off the bone, 5–7 hours.
  • At least 2 hours after the lamb has been cooking, pulse parsley and garlic in a food processor until finely chopped. Pulse in oil just to combine. Season persillade with salt and pepper; transfer to a small bowl.
  • Carefully remove lamb from cooking liquid and transfer to a platter. (Strain cooking liquid through a fine-mesh sieve into a medium bowl and skim fat; save liquid to use in soups, in braises, or for making beans.) Serve lamb with persillade alongside. Do ahead: Persillade can be made 5 hours ahead. Store tightly covered at room temperature.

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