7-hour leg of lamb
reader recipe submitted by: Les Touilleurs
If plum tomatoes aren’t seasonally available, substitute with a 14.5-ounce can diced tomatoes (and their juices).
1 slice bacon
1 3-4 pound leg of lamb, bone-in
8 cloves garlic, divided
7 ounces prosciutto, thinly sliced
Extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
3 sprigs fresh rosemary
1 bay leaf
1 large onion, chopped
3 plum tomatoes, diced
1 cup white wine
2 cups flour, optional
1 1/2 cup water, optional
- Preheat oven to 250°F.
- Place bacon on bottom of a large Dutch oven.
- Cut slits into lamb with a sharp knife. Cut 3 cloves garlic into thin slices. Wrap a slice of garlic in a piece of prosciutto and place in a slit. Repeat with remaining garlic and prosciutto. Brush lamb all over with oil, and season with salt and pepper. Place rosemary and bay leaf on lamb and place in casserole on top of bacon. Add onion, garlic, tomatoes and wine.
- Make dough (if using). In a bowl, combine flour and water. Form dough into a sausage shape and place around outside edge of Dutch oven. Place lid over top of dough (this method will provide a very hermetic cooking).
- Cook for 7 hours, until lamb falls off bone and is fork-tender. Serve warm with mashed celeriac or potatoes, brown rice, or creamy polenta.
cook’s note: We love to add a dab of rosemary butter over each plate when ready to serve. To make: combine 1 teaspoon finely minced rosemary with 4 tablespoons unsalted butter at room temperature. Season with salt and pepper and chill until ready to use.