Name: 7-Hour Leg of Lamb with Garlic and Rosemary
Prep time: 15 min
Cook time: 7 h
Yield: 8 people
Cuisine: France
Ingredients: 1 leg of lamb (2 to 3 kg); 3 red onions; 2 tomatoes (fresh or canned, depending on the season); 2 heads ofgarlic; 1 tbsp ofolive oil; 3 branches ofrosemary; 35 cl ofwhite wine; salt and pepper; cast-iron casserole; Chinese (or a fine-mesh strainer)

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Updated on 13 December 2025 by

falbala

8 reviews 4.7 : Very good

Level

Easy

Preparation

15 minutes

Cooking

7 hours

Wait

10 minutes

This 7-hour leg of lamb, seasoned with garlic and rosemary and slow-roasted at a low temperature, is absolutely amazing! You’ll see—it’s a very easy recipe to make, and the ingredients are very simple to find, provided you’ve already set aside your leg of lamb, of course!

This recipe is called the seven-hour leg of lamb, but in reality, the cooking time ranges from 5 to 7 hours, depending on the weight of your leg.

You can serve this fragrant, tender meat with fresh pasta, steamed potatoes, or even mashed potatoes with olive oil.

This slow-cooked seven-hour leg of lamb is the perfect dish for a holiday meal. It will give you plenty of time to prepare the rest of your menu at the same time.

Enjoy your meal, and thank you in advance for your comments 🙏

For

people

Add to shopping list

1 leg of lamb 2 to 3 kg
3 red onions
2 tomatoes fresh or canned, depending on the season
2 heads of garlic
1 tbsp of olive oil
3 branches of rosemary
35 cl of white wine
salt and pepper

Kitchen utensils
cast-iron casserole
Chinese or a fine-mesh strainer

1
Peel the onions and slice them into strips.
2
Slice the tomatoes.
3
Cut the garlic heads in half lengthwise.
4
Rub the leg of lamb with salt and pepper.
5
Choose a cast-iron casserole dish large enough to hold the leg of lamb.
Pour in the oil, arrange the onion slices in the bottom, and place the tomatoes on top.
6
Place the leg of lamb on top of the vegetables and arrange the garlic and rosemary around it.
Pour the white wine into the casserole dish and cover it.
7
Roast the leg of lamb in the oven at 120°C (350°F). Cooking time
will vary depending on the size of the leg. Allow 6 hours for a 2.5-kg leg of lamb.
8
Keep an eye on the cooking, and if there isn't enough liquid, add a little water: there should always be a little liquid left in the pot.
9
Remove the casserole dish from the oven and let it rest for 10 minutes.
Remove the leg of lamb from the casserole dish and keep it warm while you strain the contents of the dish through a fine-mesh strainer (or a fine sieve).
10
Serve the leg of lamb immediately while it's still hot, along with the sauce.