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4-hour leg of lamb

Serves : 6 people
Preparation : 30 minutes
Cooking : 4 hours

Ingredients

Instructions

  • Separate the garlic cloves, rinse them, and lightly crush them with the flat side of a knife, leaving the skin on.
  • Prepare the veal stock. I was using powdered stock, so I dissolved the powder in boiling water.
  • Heat the oil in a wok or cast-iron pot, and brown the leg of lamb on all sides for a few minutes.
    Reduce the heat.
  • Add the garlic cloves and sauté for a few more minutes, being careful not to burn them.
    Remove the lamb and onion from the pot.
    Preheat your oven to 130°C.
  • Deglaze with port and white wine, scraping the pan with a wooden spatula to make sure you capture all the meat juices. Then
    add the broth and cook for a few minutes, stirring constantly.
  • Place the lamb and garlic in an ovenproof casserole dish, then pour the broth over them.
    Add the thyme and bay leaf, and stud the lamb with the cloves.
  • Cover the casserole dish and place it in the oven for 4 hours at 130°C (this is an approximate cooking time for 2 kg of meat; it may need to be increased depending on the weight of your leg of lamb).
    Halfway through cooking, remove the casserole dish and turn the lamb over so that it absorbs the broth evenly on all sides.
    The Chef’s Tip
    To check if your slow-cooked leg of lamb is tender, perform a tenderness test: pierce the meat with a fork; if it goes in without resistance and comes out easily, the lamb is cooked through. If not, extend the cooking time by half an hour and repeat the test.

  • Once the meat is cooked, remove the clove.
    Serve the lamb slices piping hot, accompanied by garlic cloves, and pour a little of the cooking juices over them.
    You can strain the remaining broth through a fine-mesh strainer and serve it in a hot sauce boat on the side.