7 Hours Leg of Lamb
I don’t remember celebrating Easter without lamb. It is definitely a European tradition.
There are many ways you can cook lamb, but this gotta be my favorite Easter recipe. It is so easy! Don’t fooled by the name! It’s 7 hours of unattended cooking, there’s about just 30 min of prep and 30 min at the end to finish the dish, that’s it! So plenty of time to enjoy time with the family!
Also because it will win the hearts of people who think they don’t like lamb… They would most likely fall for this one! I know my kids do! And we have friends that come back every Easter to eat with us, knowing that’s what we will eat! The meat is so tender, like fork tender, and the sauce makes it just rich enough.
It’s amazing served with a side of pureed carbs, take your pick: mashed potatoes, sweet potatoes or celery root, or grits, polenta, risotto… all yummy! Green beans optional!
Now, I always pick a leg of lamb without the bone (about 3 to 4 lbs a piece). Its is better to cook your leg with the bone, definitely adds flavor… BUT, I made that mistake once, never again… With the bone, it didn’t fit any of the pots I had at home! I had to knock on a few of my neighbors doors, until finally one landed me a massive slow cooker and saved the day!
Yes, you can definitely use a slow cooker for this recipe, just make sure it’s big enough!
I am sharing this recipe now so you can grab a nice leg of lamb ahead of Easter! If you are Port Moody local, you can find amazing quality lamb at Confetti’s European Meat Market! I have spoken to them and they will be stocked as best as possible for Easter, but it is preferable to place your order asap (like a week ahead) to guarantee your piece!
Please comment below if you give it a try! Would love to hear back!
Bon appetit and happy Easter!
7 Hours Leg of Lamb
Yep 7 hours of cooking, but minimum prep and maximum flavor!
Large Dutch Oven or slow cooker
- 1 Leg of lamb with bone or without (see notes above)
- 1 head of garlic
- 1 large onion sliced
- 2 carrots sliced
- 2 celery ribs chopped
- 10 fresh thyme springs
- 1 bottle dry white wine
- Using the Dutch oven where you are going to cook your lamb, or using a large prying pan, heat about 2 Tbsp of olive oil on medium heat. Sear the leg of lamb on all sides until nicely brown.
- In the meantime, prepare your ingredients: chop onion, carrots, celery. Separate all the garlic cloves, you can leave them unpeeled.
- In a saucepan, prepare your chicken stock; if using a chicken stock paste, you can dilute about 1 Tbsp directly into the white wine and not use any water. If using already prepared chicken stock, use 2 cups of stock and 2 cups of wine for your liquids. You may have to reduce your sauce longer at the end to make it thicker.
- Turn oven on at 250 F. In a large Dutch oven, place all ingredients, except the salt. Cover with a tight fitting lid and place in the oven. You can also use a slow cooker for this recipe. Cook for 7 hours. Every hour or so, just open the lid to turn around the leg of lamb (optional).
- At the end of cooking, remove the piece of lamb and strain the vegetables out, leaving only the liquid behind. Reduce the liquid on medium heat until desired thickness. Salt the sauce after it's finished reducing, so it's not overly salty! Place the meat, broken in smaller pieces (should be very tender) and vegetables back in the pot, stir and serve.
This can be prepared one day ahead. Leftover can be frozen. Serve with polenta, rice, grits, mashed potatoes or risotto, and some green beans!