LAMB ROAST (4 HOUR) BY INA GARTEN
Steps:
- Preheat the oven to 300 degrees F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. 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. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. 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.) After 4 hours, the lamb should be incredibly tender and falling off the bone. 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.
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Azeezat Taiwo
[email protected]This lamb roast was a disappointment. The meat was tough and dry, and the flavors were bland. I followed the recipe exactly, so I'm not sure what went wrong.
ETHANGAMING_YT
[email protected]I'm not a huge lamb fan, but this recipe changed my mind. The lamb was cooked to perfection, and the flavors were incredible. I especially loved the crispy skin. I'll definitely make this again.
abdur razaq
[email protected]This lamb roast is perfect for a special occasion dinner. The meat was incredibly tender and juicy, and the flavors were out of this world. I made it exactly as the recipe stated, and it turned out perfectly. My family loved it!
yamod acharya
[email protected]I followed the recipe exactly, but my lamb roast came out a bit dry. I'm not sure what went wrong. Maybe I should have used a lower temperature or cooked it for a shorter time.
Usman Gull
[email protected]This lamb roast is a true masterpiece. The meat was unbelievably tender and flavorful, and the crispy skin was to die for. I served it with a red wine sauce and roasted vegetables, and it was an absolute feast. My guests raved about it, and I can't w
Mhir hossen
[email protected]I'm not a big fan of lamb, but I decided to give this recipe a try because of all the positive reviews. I was pleasantly surprised! The lamb was cooked beautifully, with a tender and juicy interior and a crispy exterior. The herbs and spices in the r
Itoya Victory
[email protected]This lamb roast was a bit too fatty for my taste. The meat was tender, but I had to trim a lot of fat before eating. The flavor was okay, but nothing exceptional. I think I'll try a different recipe next time.
Vivian Akoth
[email protected]I was a bit skeptical about the 4-hour cooking time, but I'm glad I trusted the recipe. The lamb roast came out perfectly cooked, with a beautiful golden brown crust and fall-apart tender meat. The aroma in the kitchen was heavenly. It was a delightf
Iviwe Ndabambi
[email protected]This recipe is a must-try for lamb lovers. The slow roasting method guarantees tender and juicy meat every time. I love the crispy browned bits on the outside, which add so much flavor. I served it with roasted potatoes and a side of mint sauce, and
Mohammed Adam
[email protected]I followed the recipe to a T, but unfortunately, my lamb roast turned out a bit dry. I think I might have overcooked it slightly. However, the flavor was still quite good. I'll try again with a lower temperature and shorter cooking time next time.
Michelle Nelson
[email protected]This lamb roast was a hit at our family gathering! The meat was cooked to perfection, juicy and tender on the inside, with a crispy and flavorful crust on the outside. The herbs and spices in the rub really elevated the taste. Even my kids, who are u
Tommy Wright
[email protected]I'm not the biggest fan of lamb, but this recipe changed my mind. The slow roasting process mellowed out the gaminess of the meat, leaving it incredibly tender and flavorful. The rub was a perfect blend of herbs and spices, giving it a fantastic dept
Nicole Shook
[email protected]I've tried many lamb roast recipes before, but this one from Ina Garten is definitely a game-changer. The 4-hour slow roasting method resulted in the most tender and succulent meat I've ever had. The crispy outer layer added a delightful textural con
david olliman
[email protected]This lamb roast turned out absolutely stunning! The meat was fall-off-the-bone tender and packed with flavor. The combination of herbs and spices in the rub was spot-on, giving it a perfect balance of savory and aromatic notes. It was a real crowd-pl