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.
Provided by Possumgirl Randy
Categories Lamb/Sheep
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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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A Yadav
[email protected]The lamb was a bit tough, but the sauce was delicious. I think I'll try cooking the lamb for a shorter amount of time next time.
april yang
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler lamb recipe next time.
GT 89
[email protected]I'm not a big fan of lamb, but I thought this dish was delicious. The meat was tender and flavorful, and the sauce was perfect.
Sarim Abdullah
[email protected]This dish was so impressive! My guests couldn't stop raving about it. The lamb was cooked to perfection and the sauce was divine.
Neshen Naidoo
[email protected]I really enjoyed this recipe. The lamb was cooked perfectly and the sauce was delicious. I would definitely make this again.
Areej Shahzad
[email protected]I'm not sure if I did something wrong, but my sauce didn't thicken up like it was supposed to.
Pakhi malita
[email protected]I thought the lamb was a little bland. Maybe I should have added more salt and pepper?
lissa rwambo
[email protected]This recipe was a lot of work, but it was worth it. The lamb was incredibly tender and flavorful, and the sauce was delicious.
Ayden Kimmel
[email protected]I'm not sure what I did wrong, but my lamb turned out dry and overcooked. The sauce was also too salty.
Double Trouble T.V.
[email protected]The lamb was a bit tough and the sauce was bland. I think I'll try a different recipe next time.
RAISSA BITI
[email protected]This dish was a bit too rich and heavy for my taste. The lamb was a bit too fatty and the sauce was too thick and creamy.
Sheraz Jutt
[email protected]I'm not a big fan of lamb, but this dish changed my mind. The meat was so tender and flavorful, and the sauce was incredible.
Kunbher Writer's
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the sauce was divine. My guests raved about it.
Asghar Chuhan
[email protected]My first time cooking lamb and it was amazing! The meat was tender and the flavors blended together so well. Definitely will be making this again.
Uhan thathsara
[email protected]I love how this recipe uses simple ingredients to create such an elegant dish. The lamb is so flavorful and juicy, and the sauce is perfect for dipping.
Saima Sheikh
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The lamb is always cooked perfectly, and the sauce is divine.
Rm Tv
[email protected]This lamb dish was an absolute delight! The meat was incredibly tender and flavorful, and the sauce was rich and savory. I would highly recommend this recipe to anyone who enjoys lamb.