Ambassade D'auvergne's Seven-Hour Leg of Lamb

"Amazingly tender, flavorful and delicious. I first ran across this recipe in Paula Well's BISTRO cookbook. Don't let the seven-hours put you off. This is amazingly easy."
 
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Ready In:
7hrs 30mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Layer onions, carrots, garlic, bay leaves and thyme on bottom of nonreactive covered roaster large enough to hold lamb.
  • Place lamb on top of onion and carrot mixture. Roast, uncovered, at 425 degrees for 30 minutes. Remove roaster from oven. Generously season lamb to taste with salt and.
  • pepper. Return to oven and roast another 30 minutes.
  • Remove roaster from oven, leaving oven on. Place roaster on top of stove, slowly pour wine over lamb, cover, and bring liquid to a boil.
  • Return roaster, covered, to oven. Roast 4 to 5 additional hours until lamb is fork tender, but not falling off bone. (Timing will vary according to size and age of lamb and type of roasting pan used,).
  • Check on lamb, reducing oven temps if lamb begins to burn or liquid begins to evaporate too much. When lamb is fork tender, bury potatoes and tomatoes in liquid. Cover and roast until potatoes are cooked through, about 1 hour more. Lamb should now be very tender, still juicy and falling off bones.

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Reviews

  1. I like this a lot, but prefer the more traditional way of cooking a leg of lamb. I made a few changes. 1 bottle of wine was more than enough and I decreased the thyme by half. I also didn't cook the full 7 hours. It was falling apart after about 5 hours. It is definitely an easy recipe. I just don't like my lamb cooked this much as well as I like a little pink in it.
     
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RECIPE SUBMITTED BY

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> I'm a writer who relocated from Los Angeles to a small village in the south of France at the beginning of 2005. I started a blog called Possumworld about our experience when we moved, and the first year of that turned into a book called OVER HERE: An American Expat in the South of France. Since what we usually write are comics, animation, science fiction and translations of obscure French 19th and early 20th Century pulp fiction, it was a bit of a different genre for me. I suppose for anyone who loves cooking, living in France is a bit like living in the food capital of the world. As a city girl, living rural France is an eye-opener in many ways. It's unusual to be this close to the source of your food when you've only ever seen it in gleaming rows in a supermarket. Many times I'm asked whether I don't miss life in Los Angeles and whether I'm happy here. I always look at people in wonder, because now, I can't imagine living anywhere else.
 
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