Slow-Roasted Garlic Infused Lamb Leg
This exquisite Slow-Roasted Garlic Infused Lamb Leg recipe is a tribute to the culinary legacy of Anthony Bourdain, a master of flavor and craftsmanship. Imagine a tender leg of lamb, infused with the aromatic essence of garlic and herbs, that falls off the bone after hours of slow roasting. The simple yet elegant approach allows the natural flavors of the lamb to shine through, making it a perfect centerpiece for family gatherings and special occasions. Served alongside creamy French dishes like creamed cabbage, glazed carrots, and indulgent dauphinois potatoes, this dish defines comfort food at its finest. Even with a shorter cooking time of 5 to 6 hours, you’ll find it retains that melt-in-your-mouth quality that is simply unparalleled. Share this dish with loved ones and savor every bite of its rich, flavorful experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
leg of lamb
1 (whole)
garlic cloves (thinly sliced)
4 (thinly sliced)
whole garlic cloves
20 (peeled)
olive oil
56 ml (for rubbing)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
onions
2 small (thinly sliced)
carrots
4 (peeled)
bouquet garni
1 (for flavoring)
dry white wine
225 ml (for deglazing)
flour
225 g (for sealing)
water
225 ml (for sealing)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Using a sharp knife, make small incisions all over the leg of lamb. Insert a sliver of garlic into each incision, ensuring the garlic is nestled deep within the meat.
3
Generously rub the lamb with olive oil, then season it all over with salt and freshly cracked black pepper.
4
Place the lamb in a Dutch oven. Scatter the thinly sliced onions around the meat, along with the whole peeled carrots, whole garlic cloves, and bouquet garni. Pour the dry white wine over the top.
5
Cover the Dutch oven with a well-fitting lid. If desired, prepare a dough by mixing flour and water in a medium bowl to create a rough texture. Use this dough to seal the edges of the lid, ensuring no steam escapes during cooking.
6
Place the Dutch oven in the preheated oven and let it roast for 7 hours, or until the lamb is tender and easily pulls apart with a fork.
7
Once cooked, carefully remove the Dutch oven from the oven and break the seal. Let it rest for a few minutes before serving.
8
Serve the lamb with drizzled cooking juices and your choice of side dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Roasted Garlic Infused Lamb Leg?
It is a tender leg of lamb infused with the aromatic essence of garlic and herbs, slow-roasted for several hours until the meat falls off the bone.
Who is the culinary inspiration behind this recipe?
This recipe is a tribute to the master of flavor and craftsmanship, Anthony Bourdain.
What is the recommended oven temperature for this roast?
The oven should be preheated to 300°F (150°C) for a slow-roasting process.
How long does the lamb need to cook?
The recipe recommends roasting for 7 hours, although it can be cooked for 5 to 6 hours while still maintaining its quality.
How do I infuse the garlic into the lamb leg?
Use a sharp knife to make small incisions all over the meat and insert a sliver of garlic into each hole.
What ingredients are used to rub and season the lamb?
The lamb is generously rubbed with olive oil and seasoned with salt and freshly cracked black pepper.
What vegetables are cooked alongside the lamb in the Dutch oven?
Thinly sliced onions, whole peeled carrots, and 20 whole garlic cloves are scattered around the meat.
What type of liquid is used for roasting the lamb?
The recipe calls for 225 ml of dry white wine to be poured over the ingredients.
What is a bouquet garni and how is it used?
A bouquet garni is a bundle of herbs used to provide aromatic flavoring to the roast during the cooking process.
How do I ensure no steam escapes during the roasting?
You can create a dough seal using flour and water to seal the edges of the Dutch oven lid.
How do I make the dough seal for the lid?
Mix 225 g of flour and 225 ml of water in a medium bowl to create a rough dough texture.
How many garlic cloves are required for this recipe?
You will need 4 garlic cloves for slicing and 20 whole peeled cloves for the pot.
What should be the final texture of the lamb meat?
The lamb should be melt-in-your-mouth tender and easily pull apart with a fork.
Should I let the lamb rest after cooking?
Yes, after breaking the lid seal, let the lamb rest for a few minutes before serving.
How is the lamb served?
Serve the lamb drizzled with its cooking juices alongside your choice of side dishes.
What are some recommended side dishes for this lamb?
Creamed cabbage, glazed carrots, and indulgent dauphinois potatoes are suggested pairings.
Can I cook this dish in less than 7 hours?
Yes, a shorter cooking time of 5 to 6 hours still results in unparalleled melt-in-your-mouth quality.
Is this recipe suitable for special occasions?
Absolutely, its elegant approach and rich flavor make it a perfect centerpiece for family gatherings and holidays.
What type of onions are best for this roast?
The recipe specifies using 2 small onions, thinly sliced.
Do I need to chop the carrots?
No, the recipe calls for 4 whole peeled carrots to be placed in the Dutch oven.
What is the role of olive oil in this recipe?
Approximately 56 ml of olive oil is used to rub the meat before seasoning.
What is the primary cooking vessel for this recipe?
A Dutch oven with a well-fitting lid is used to roast the lamb leg.
Is the white wine used for deglazing?
Yes, the 225 ml of dry white wine helps deglaze and creates the base for the cooking juices.
How many servings does this recipe provide?
While not explicitly stated, one whole leg of lamb typically serves 6 to 8 people.
What seasoning is essential for this dish?
Salt and freshly cracked black pepper are the essential seasonings for the lamb.
Does this recipe require high culinary skill?
It follows a simple yet elegant approach that allows natural flavors to shine, making it accessible for home cooks.
What category of cuisine does this dish fall under?
This dish is a staple of French cuisine and comfort food.
What does the bouquet garni consist of?
While specific herbs vary, it typically includes thyme, bay leaf, and parsley tied together.
Is the flour and water dough meant to be eaten?
No, the dough is strictly used as a sealant for the Dutch oven lid and should be discarded.
What makes this lamb 'melt-in-your-mouth'?
The low temperature and extremely long roasting time in a sealed environment break down the connective tissues.