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Ingredients

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

Instructions

Peel the onions and slice them into strips.

Slice the tomatoes.

Cut the garlic heads in half lengthwise.

Rub the leg of lamb with salt and pepper.

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.

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.

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.

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.

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).

Serve the leg of lamb immediately while it's still hot, along with the sauce.

7-Hour Leg of Lamb with Garlic and Rosemary