Ina Garten 4-Hour Lamb – Tender, Flavorful, and Fall-Off-the-Bone Delicious
This dish features a bone-in leg of lamb that’s slow-roasted in the oven with aromatics like garlic, rosemary, and wine. The long, low-temperature roasting method allows the meat to gently break down, becoming incredibly tender, flavorful, and easy to shred or carve.
- Prep Time: 20
- Cook Time: 240
- Total Time: 4 hours 20 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Slow Roasting
- Cuisine: French
Ingredients
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1 (5–6 pound) bone-in leg of lamb, trimmed of excess fat
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2 tablespoons kosher salt
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1 tablespoon freshly ground black pepper
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6 cloves garlic, sliced
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4–5 sprigs fresh rosemary
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2 tablespoons olive oil
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2 cups dry white wine (like Sauvignon Blanc)
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2 cups chicken stock
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1 large onion, sliced
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2 carrots, peeled and sliced
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2 stalks of celery, sliced
Instructions
Preheat your oven to 300°F (150°C).
Pat the lamb dry with paper towels. Season generously all over with kosher salt and pepper. Using a small knife, make small slits all over the lamb and insert garlic slices and rosemary sprigs into the cuts.
In a large Dutch oven or heavy roasting pan, heat the olive oil over medium-high heat. Sear the lamb for about 4–5 minutes on each side, until well-browned.
Remove the lamb and set aside. Add sliced onion, carrots, and celery to the pot and sauté for 5 minutes. Return the lamb on top of the vegetables. Pour in the white wine and chicken stock.
Cover the pot tightly with a lid or aluminum foil. Transfer to the oven and roast for 4 hours, basting with pan juices occasionally. The lamb should be so tender that it pulls apart easily with a fork.
Remove the lamb from the oven and let it rest uncovered for about 15–20 minutes. Slice or shred, and serve with the pan juices spooned over the top.