📝 Instructions:
1. Preparing the vegetables
- Peel and cut the onions into large pieces and the carrots into thick slices. Lightly crush the garlic cloves to release their aromas.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onions and carrots and sauté until golden and lightly caramelized (about 10 minutes).
2. Preparation of the leg of lamb
- Preheat the oven to 150°C.
- Season the leg of lamb generously with salt and pepper on all sides.
- In the same casserole dish, add the butter and 2 more tablespoons of olive oil. Brown the leg of lamb on all sides over medium-high heat, turning regularly, until nicely colored (about 8-10 minutes).
3. Deglaze and season
- Once the leg of lamb is nicely browned, pour the white wine into the casserole dish to deglaze, scraping up the juices at the bottom with a wooden spoon. Let the wine reduce slightly for 3-5 minutes.
- Add the bouquet garni, crushed garlic cloves and chicken stock. Bring to a boil, then reduce the heat to simmer for a few minutes.
4. Long cooking in the oven
- Cover the casserole dish with its lid and transfer it to the oven preheated to 150°C.
- Let it cook gently for 7 hours , basting the leg of lamb regularly with its juices (every 1-2 hours) so that it remains tender. If the liquid reduces too much, you can add a little extra stock.
5. Tasting
- After 7 hours of cooking, remove the casserole from the oven. The leg of lamb should be extremely tender, so much so that it can be cut with a spoon.
- Serve the shredded leg of lamb, accompanied by the melting vegetables and drizzled with a little reduced juice for a dish full of flavor.
Notes and Tips
- Marinade (optional) : For an even more flavorful taste, you can marinate the leg of lamb the day before with fresh herbs, garlic, and a little olive oil. This step will add extra depth to the dish.
- Accompaniment : You can add potatoes to the casserole halfway through cooking for a complete and comforting accompaniment.
- Variation : You can substitute red wine for the white wine for a more robust flavor, ideal for fall and winter.
Tips
- Slow cooking tip : Cooking at a low temperature ensures ultra-tender meat. If you are in a hurry, cooking at 160°C for 5 hours can also give a satisfactory result.
- Reduced juice : If you want a more concentrated juice, remove the leg of lamb after cooking and reduce the cooking liquid over medium heat, uncovered, for 10-15 minutes before serving.
Enjoy this delicious leg of lamb confit with vegetables , a typically French dish that will delight your guests during a family meal or dinner with friends.
Contents
Category: Main Dishes
Cooking Time: 7 hours
Preparation Time: 20 minutes
Method: Slow Roasting
Cuisine: French
