4-Hour Lamb

Name: 4-Hour Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 bay leaves; 2 teaspoons freshly ground black pepper; 750 milliliters dry white wine; 15 large sprigs fresh rosemary; 15 large sprigs fresh thyme; 2 heads garlic, broken apart but not peeled; 1 Tbsp kosher salt; 3 kilograms leg of lamb (see Cooks Note); 6 servings Good olive oil

4-Hour Lamb might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One serving contains 611 calories, 60g of protein, and 27g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of garlic, leg of lamb, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Rub the lamb all over with olive oil and season all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Dry Seasoning Rub

Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot.

Equipment you will use

Dutch Oven

Add the lamb and sear on all sides for about 12 minutes, until its browned all over.

Ingredients you will need

Lamb

Remove the lamb to a plate.

Ingredients you will need

Lamb

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom.

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Water

Wine

Equipment you will use

Frying Pan

Add the garlic, rosemary, thyme, and bay leaves and the lamb on top.

Ingredients you will need

Bay Leaves

Rosemary

Garlic

Thyme

Lamb

Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)

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Aluminum Foil

Oven

Pot

After 4 hours, the lamb should be incredibly tender and falling off the bone.

Ingredients you will need

Bone

Lamb

Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

Ingredients you will need

Sauce

Lamb

Equipment you will use

Sauce Pan