Ina Garten 4 Hour Lamb Recipe
If you love tender, flavorful meat with rich aromas, this Ina Garten 4 Hour Lamb Recipe is perfect.
Ingredients
- 1 5-pound bone-in leg of lamb
- 3 tablespoons olive oil
- 4 cloves garlic sliced
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken or beef broth
- 1 cup dry white wine
- 2 onions quartered
- 3 carrots cut into chunks
- 2 stalks celery cut into chunks
- Optional: 1 lemon sliced
Instructions
Preheat Oven
- Preheat oven to 325°F. Pat lamb dry with paper towels to ensure even browning.
Season Lamb
- Rub lamb with olive oil, garlic, rosemary, thyme, salt, and pepper evenly on all sides.
Sear the Lamb
- Heat Dutch oven on stove over medium heat. Brown lamb on all sides for rich flavor.
Add Vegetables
- Place onions, carrots, and celery around the lamb. Add lemon slices if using.
Add Broth and Wine
- Pour broth and wine into the pot. Ensure liquid reaches halfway up the lamb.
Cover and Roast
- Cover the Dutch oven tightly with lid or foil. Place in preheated oven for four hours.
Check Occasionally
- Check every hour. Spoon some liquid over lamb to keep it moist.
Remove and Rest
- Take lamb out of oven. Let it rest fifteen minutes before slicing for juicy meat.
Serve Warm
- Transfer lamb to serving platter. Arrange vegetables around. Spoon pan juices over top.
Notes
- Use a bone-in leg for better flavor and moisture.
- Do not skip searing; it adds depth to the taste.
- Baste lamb occasionally for extra juiciness.
- Let meat rest before slicing to retain juices.
- Use fresh herbs for best aroma.