Ambassade D’auvergne’s Seven-Hour Leg of Lamb

May 09, 2023May 9, 20230 2
Ambassade D'auvergne's Seven-Hour Leg of Lamb for a hearty meal
in Main

Prep

30 min

Cook

7 hours

Ready In

7 hours, 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 medium onions , quartered
6 carrots , peeled and quartered
1 head garlic , separated into cloves and halved
6 bay leaves
1 bunch fresh thyme or 3 -4 teaspoons dried thyme
3 kg leg of lamb , bone in ( I used a smaller one for us , and did n't really change anything else )
salt
fresh ground pepper
1 1/2 liters dry white wine
5 lbs potatoes , peeled and quartered
5 lbs tomatoes , chopped ( canned or Roma is OK )

Nutrision Information

Servings Per Recipe
8-10
Calories
418
Sugar
9g
Fat
14g
This leg of lamb recipe hails from the famed Ambassade D'auvergne restaurant in Paris, France. The dish is slow-roasted for seven hours with aromatics and wine, resulting in tender and juicy meat that falls off the bone. The addition of potatoes and tomatoes in the last hour of cooking adds a satisfying texture and flavor contrast to the dish. This recipe is best served for a special occasion or dinner party with friends and family. It pairs well with a full-bodied red wine and a simple salad or roasted vegetables.

Instructions

1.Preheat the oven to 150°C (300°F).
2.Spread the onions, carrots and garlic in the bottom of a large roasting pan with a lid.
3.Add bay leaves and fresh thyme.
4.Season the lamb all over with salt and pepper.
5.Place the lamb on top of the vegetables in the roasting pan.
6.Pour the white wine over the lamb, and add enough water to come about a third of the way up the sides of the lamb.
7.Bring the pan to a simmer on the stove over medium heat.
8.Cover the pan with the lid and transfer to the oven.
9.Bake for seven hours, checking the liquid level every hour or so and adding more water as necessary to ensure it never dries out.
10.In the last hour of cooking, add the potatoes and tomatoes, nestling them around the lamb and making sure they are immersed in enough liquid.
11.When the lamb is cooked, remove from the oven and let it rest for 15 minutes before carving.
12.Serve hot with vegetables and gravy.

PROS

This lamb recipe is incredibly tender and flavorful due to the extended cooking time and addition of fragrant herbs and vegetables.

It is a great choice for a special occasion or impressive dinner party.

Leftovers make for delicious sandwiches and salads.

CONS

The cooking time for this recipe is quite long, so it requires planning ahead.

It may also be a bit intimidating for beginners or those new to roasting lamb.

It is not a particularly budget-friendly recipe, as lamb can be expensive.

HEALTH & BENEFITS

Lamb is a good source of high-quality protein, as well as important vitamins and minerals such as iron, zinc, and B vitamins.
The vegetables in this recipe add fiber, vitamins, and antioxidants to the dish.
However, the long cooking time may reduce the overall nutrient content somewhat.

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