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Leg of Lamb

Leg of Lamb

Yield: 1 leg of lamb

Prep: 3 hr

Cook: 4 hr

Ready: 7 hr

  • 1 whole leg of Lamb bone in

  • 1 cup peeled sliced garlic cloves

  • 1/4 cup Herbs de Provence

  • 3 large carrots

  • 2 onions quartered

  • 3 peeled and halved turnips

  • 3 large leeks chopped

  • 3 large sprigs fresh rosemary

  • 1 cup white wine

  • 1 cup of water

  • olive oil

  • Salt and pepper to taste

  1. Cover and seal the bottom of a large dutch oven, or if you don’t have one large enough use a large roasting pan, with aluminum foil so as to catch the juices and basting liquids of the lamb which will slowly braze the meat as it cooks.

  2. Take leg of lamb and make slits in the meat and stuff garlic slices in each slit. Drizzle oil over both sides of leg and rub into leg. Sprinkle with herbs and rub again. Season with salt and pepper and place in a baking pan in the refrigerator for a couple of hours to marinate.

  3. Place under broiler for 10 mins to set up a crusty and caramelized outside, then remove from oven and reduce heat to 255 degrees. Add the aromatic veggies and the wine and water for braising. Drizzle with a little more oil and place fresh rosemary on top. Put top on dutch oven or seal the aluminum foil around the leg. Put back in oven for 4 hours. Remove from oven and let sit for 20 mins. The inside temperature of the meat will rise another 5 degrees during that time and draw in the juices in the bottom of the pan.






The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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